Pulled BBQ Beef

9/24/2000 - Pulled BBQ Beef

We try to keep two items in the house for quick lunches - the first is Pulled Pork and the second is Pulled BBQ Beef. Last night I started a 5.6 lb English Cut Chuck Roast. For about 8 hours prior to grill time, it was slathered in yellow mustard and covered with a nice coating of Memphis-Style Rub. The roast was placed on the grill at about 7:30pm last night.
	07:30am - 12 hours later the dome temp is at 280 degrees and Internal is 145.
	01:25pm - off the grill, the beef is turning into Pulled Beef
	After pulling I placed it all into a large pan - pulled beef tends to be a little drier than pulled pork.
	Because it starts a little drier, I used my Memphis-Style BBQ sauce and mixed it right into the beef. Now it is what I call Pulled BBQ Beef.
	The best part about Pulled BBQ Beef is the taste - the sauce on top is Gfw's BBQ Sauce - it is a little thicker than the Memphis-Style. Life is Good!

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