BriGreentea
Knows what a fatty is.
- Joined
- Jun 10, 2012
- Location
- Fort Worth, TX
I was going to make a pulled chuckie but at the store didn't find a cross rib one I liked in my price range or size so found a 3 lb flat brisket.
Last month I made pulled beef with a chuck just salt and pepper, smoked for a couple hours or so then took it out, put it on butcher paper, drizzled some hot sauce on top for additional flavor and put a little beef broth on the bottom before wrapping to help steam it a little. I had these dry out before so that was my theory and smoked it wrapped for another 4 hours until probe tender, rested for a half hour and pulled with bbq claws...bbq sauce on the side.
I haven't tried this with a brisket in a long time, will my technique with the chuck work well? I have heard some using part of an onion also but never tried. Thoughts?
Last month I made pulled beef with a chuck just salt and pepper, smoked for a couple hours or so then took it out, put it on butcher paper, drizzled some hot sauce on top for additional flavor and put a little beef broth on the bottom before wrapping to help steam it a little. I had these dry out before so that was my theory and smoked it wrapped for another 4 hours until probe tender, rested for a half hour and pulled with bbq claws...bbq sauce on the side.
I haven't tried this with a brisket in a long time, will my technique with the chuck work well? I have heard some using part of an onion also but never tried. Thoughts?
