Pulled Beef/Pulled Pork Combo Cook

With the wife away, I decided to restock the freezer and I cooked Chuck Roast to make Shredded Beef for tacos followed by an overnight cook of pork shoulder.

The meat was approximately 10# in 4 pieces. I was amazed how long it took to cook although it did stall for about 4 hours and was finally done after 10 hours total.

I made up a basic rub with the following:



Here's the beef rubbed and ready to go



On it's way



Ready for the foil



With the Jalapenos, Red Pepper and Onion in the foil. Little bit of beef broth also



Here is the Beef pulled with the vegetables from the foil mixed in.



The Beef took forever to cook and even thought I pulled at about 208, I found it very hard to pull with a low yield. Not sure if it was worth the effort although it does taste good.

Here are the pork butts rubbed and ready



Butts are on



Butts done



All pulled. Tastes great



This was a long cook lasting from 2pm Saturday until the butts came off around 9am this morning. I am now fully stocked for the cold weather coming up.

Looks real good. Pulled beef seems to take forever but always worth it. Looks like you will some tasty left overs.

Great job, Bob!! I'll take some of that pulled beef.

Looks great Bob! I've found that chucks take me a long time as well.

Did you take a nap after everything was done, Bob?

That's an interesting trick with the vegetables - never heard of that one before!

Looks like a mighty fine cook to me too, Bob! Great plans you have for the beef. Do you find the added veggies help out a lot?

Beer user,

It adds a nice flavor and the jalapeños add some heat. In my experience, the beef does better when you wrap it for a little while to finish.