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Smoked Pulled Beef Brisket

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  • Smoked Pulled Beef Brisket

    I had my last packer from Albertson's sale so I figured I would do it a little different. I trimmed it from excess fat and gave it a nice coating of MH Just Add Beef and let it sit for 30 minutes then gave it a coating of Tatonka Dust. I threw it in the MES at 250° with some Competition blend pellets in the tube for about 6 hours.

    I pulled the brisket and cut off the point to make burnt ends (a must for me), then gave the flat another coating of Tatonka Dust and put it in a expandable Food Saver bag. Since I planned on pulled beef, it went in the SV bath at 165° for 36 hours.

    I pulled the flat at 5 AM today and poured off the juices into a pan for later use.



    I cut the flat in half to fit in my stainless pot for shredding.



    I grabbed my handy dandy meat shredding tool and installed it in my DeWalt cordless drill and went to town.



    It takes me less than 10 seconds to shred a Boston butt but this was a little harder. It took 15-20 seconds to do the job, even taking pics.



    Here it is all shredded. I defatted the drippings and added the liquid gold back to the shredded beef and vacuum bagged in one pound bags.



    I mixed in some of the sauce I used for the burnt ends in one bag and it was superb! The sauce was 50/50 Blues Hog Comp Blend and Rudy's. That was 50/50 with Guiness Blonde beer. It had some beef broth from the burnt ends and was amazingly flavorful!
    Last edited by AJ; 08-17-2018, 09:30 PM.

  • #2


    Ootstanding AJ!
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    • #3
      Looks wonderful!
      Brian

      Certified Sausage & Pepper Head
      Yoder YS640
      Weber Genesis
      Weber 18.5" Kettle
      Weber Performer
      Misfit # 1899

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      • #4
        Wow!! That had to be gooood!


        Drinks well with others



        ~ P4 ~

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        • #6
          That looks great AJ Glad you have some T Dust - I've been trying to order some for awhile
          ~ George Burns

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          • #7
            Oh My.......

            I reember way back when on another forum...., I did a pulled brisket. I think it the first brisket I ever smoked. I caught so much shit for it from a couple of "members".

            Short story, I love pulled brisket, it's delicious!

            Have some brisket
            Pete
            Large BGE
            Char Broil Tru-Infrared Commercial series

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            • #8
              Thanks fellers! And thanks for the points.

              Since I am only in competition with myself, I don't care if it is traditional or free form style. I kind of prefer the pulled beef to sliced myself. I get the same amount of bark. It packages easier, tastes just as good, and can be reheated just as easy if not easier. And using a DeWalt to prep it for mealtime is funner than slicing.

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              • #9
                whats the tool you used to shred with?

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                • #10
                  Ha Ha Ha!!
                  Using anything DeWalt to cook with is awesome. Gotta provide some details. We could do that at the workshop. I have an old 24v impact that would turn it to ground beef.

                  Bet that made for a delicious meal. Feel free to ship all the burnt ends you cant eat!
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                  Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                  • #11
                    I love pulled brisket...

                    42 hours? I don't get it...
                    Craig
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                    • #12
                      Originally posted by zueth View Post
                      whats the tool you used to shred with?
                      I think THIS is the one...


                      Drinks well with others



                      ~ P4 ~

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                      • #13
                        Dang that looks good.

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                        • #14
                          Originally posted by HawgHeaven View Post
                          I think THIS is the one...
                          \
                          thanks.

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                          • #15
                            Nothing wrong with that!
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                            GMG Daniel Boone
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