Pulled BBQ Beef

7/08/2000 - Pulled Beef BBQ
	07/07/2000: I started with an English Cut Chuck Roast ( actually it could probably be anything that would make a good pot roast) about 4 inches thick. It had a nice fat layer running the length of the top. Last night (07/06) I covered it with Memphis Style rub and this morning (07/07) I covered it with a layer of mustard. It will be cooking low/slow just like pulled pork. When finished it will be pulled and smothered with JJ's Q Sauce - I'm using JJ's because it is thinner than mine and the cider vinegar should add to the taste - prepare the sauce in advance.
	7:30pm - Covered with mustard and on the grill at 200 degrees dome with the fat side up. I woke up at 1:30am and the BGE was out - I think I must have starved it for air on a humid evening - restarted the lump, stabilized at 250 degrees dome. Checked it again at 4am and all was well.
	7:30am - Internal temperature is 152 degrees. Had the fire not gone out, I would probably be having Pulled Beef sandwiches for breakfast. 10:15am - Internal temperature is 161 degrees and dome temp still stable at 250 - looks like a plateau. 11:30am - Internal temperature is 168 degrees
	02:30pm - Internal Temp 181 degrees - I refilled the lump and let the dome slide up to 325 degrees - dinner is at 6pm 03:15pm - It hit an internal 201 degrees. I removed it from the BGE and wrapped it in foil. At 4pm it will be shredded (I hope) and mixed with JJ's Q Sauce.
	04:00pm - I used the same two forks that I use for pulled pork and the results were the same - it pulled apart easier than I expected. Nice flavor and taste.
	04:15pm - the pulled beef is completely shredded. I placed in a casserole and gradually spooned on JJ's Q Sauce - actually I used about 1/2 the amount generated by the recipe. The beef soaked it up - dinner is at about 6pm so the sauce should really add to the already great flavor. It will be served with a little potato salad and Cole slaw.
Results: About the only thing that I would do differently would be to make sure that the fire doesn't go out - I wouldn't change any of the preparation steps or cooking temperatures. JJ's Q sauce was perfect since it is a nice thin sauce. At 4pm we put it in the oven at 200 degrees with the lid opened slightly - a purist may have done this step on the BGE - we ate at 6pm and it was great - really nice flavor - next time I do pulled pork I'm going to add some of the sauce to it just like I did to the beef.
It was so good we made it again!

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