I smoked a 5lb beef round yesterday, thinking it would be easily pulled like a pork butt but instead it needed to be sliced. Also the meat was a tad dry. No juice flowing from the meat. I dont remember if it was a top or bottom round (or what the difference is).
Maybe the grain pattern for this cut of meat does'nt lend it self to be pulled? Maybe I cooked it wrong? Heres how I cooked it:
I marinated it overnight in two cans of Dr. Pepper. Took it from the fridge and put it on a plate with a little rub ( Turbinado sugar,lowreys,garlic powder). I let it sit for approx 45 mins while getting ready for work.
I put it in the Cookshack with the fat cap untrimmed and on top. Set the dial to 225 degrees and went to work. Came home and the internal temp was 170. I took it out at 185. I let it rest on the counter for about 20 mins before diving in. The meat was good with just a little smoke flavor and I thought it had a fair amount of bark which had a good flavor as well.
I just figured it would pull but maybe not. Any ideas would be appreciated.
Thanks
Eric
Original Post
