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Clay's Pulled Beef BBQ

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Clay's Pulled Beef BBQ


  • 3 Choice chuck roasts
  • 10 Strips of good bacon
  • 1 Cup About a cup of tomato based BBQ sauce
  • 1/3 Cup Real maple syrup
  • 2/3 Cup Water
  • 1 Tbs Dizzy Pig Cow Lick
  • 3 Tbs Peanut oil


  • Set the beef out on the table and rub with peanut oil and then spice, (Dizzy Pig Cow Lick).
  • Fire up the KK and stabilize at 250 degrees dome. Be prepared for an 8 hour cook. Set up is indirect, drip pan and v rack on grid. At this time leave the grid off.
  • Stage one; Set beef on v rack in pan with a little water or beer in pan. Lay bacon on top of beef. Throw a handful of hickory chips on burning lump. Place grid in KK and set in the pan with beef. Cook for about 5 hours and when beef is 160 internal remove from KK.
  • Stage two; In a No.12 Dutch oven, oil inside with peanut oil, remove bacon from beef and lay across bottom of Dutch oven. Carefully lift beef off of rack and place in Dutch oven. Pour the maple syrup and water over beef. Making sure the meat probe is inserted in the meat, put the lid on and return to the KK and set on top of heat deflector after removing grid. Be careful not to have the dome temp over 250. Cook for about 2 hours, until beef is 215 internal and remove from KK.
  • Stage three; Set the beef out on a tray to rest while you drain the beef juice from the Dutch oven into a container. Place the container in the freezer to chill so that you can skim off the fat later. Discard bacon. Trim any fat you find on the beef and start pulling with a fork. Remove gristle and fat as you pull. Return pulled beef to Dutch oven and add your favorite sauce. Taste test. Now skim fat from juice and return juice to the beef. Taste test. Ok, let’s go back to the KK. Throw hickory chips on burning lump and return Dutch oven to smoke with the cast iron lid off. Cook for about 1 and ½ hours. Maintain a dome temp no higher than 250.

Notes: Stir and serve on soft hamburger buns with pickles on the side. This is a treat that brings together great beef flavor, sauce and hickory smoke. Let’s eat!

Edited by kravnh
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This is a really good recipe for Pulled Beef.  I made it a couple of months ago and it was really tasty.  I had put the cast iron pot with the meat in the Fridge for a couple hours because I had to go play at the Jewish Home for the Aged.  When I got back, I skimmed out the fat and put the pot back on the KK for an hour without the lid.  

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In stage two you said to put the meat probe in the meat and to put the lid on the Dutch oven. How do you route the probe wire out of the Dutch oven?


Simply run the wire over the lip of the dutch oven with the lid on. It doesn't need to be airtight, and the weight of the lid is not enough to crimp or sever the wire.


I copied/pasted this recipe from a BGE forum. The link is long since gone, but until I edited out the offensive references to any ovoid ceramic cooker last week, the recipe was word-for-word as I found it. The first time I did this recipe, I followed it exactly. The next time, I didn't bother placing the bacon on the bottom of the DO, as it overcooked, and I had a lot of scrubbing to do to get the stuck bits off the bottom. 


It has been awhile since I've done this recipe, but it came out awesome each time. Now I'm thinking it might be time to pick up some chuck roasts...

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