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How to Make Smoked Pulled Beef in the Weber Kettle 

Aaron Palmer | Low n Slow Basics
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Want to see how I make SMOKED PULLED BEEF in the Weber Kettle? Then stay tuned....
If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!
Now i'm going to show you everything you need to know from start to finish how to make some awesome and tasty pulled beef. We'll go through cooking temperatures, BBQ setup and more!
We used an oyster blade cut for this cook, we find it a really nice cut to use for pulled beef, it's got a nice amount of intramuscular fat and cooks really nicely.
As mentioned in the video, the home made tortilla and mango salsa recipe is below....
Tortillas:
- 2 cups of plain flour
- 1/2 teaspoon of salt
- 1/4 - 1/2 cup of hot water
- 2 tablespoons of olive oil
Mix the flour and salt in a large bowl, stir in your water and oil, knead until you get a smooth dough (may have to add a little water or flour to achieve the right consistency), let rest for 10 minutes, divide into 6-8 portions, roll out to around 2-3mm thick, cook in a medium/high heat pan around 45-60 seconds a side until golden brown and enjoy!
Mango salsa:
- Finely diced mango, about 3-4 tablespoons
- Finely chopped mint, about 1 teaspoon (you can also use coriander/cilantro)
- 1/4 of a finely diced red onion (I like to pickle mine)
- 1/4 of a red chilli finely sliced
- 1/2 a lime
It's so simple! Just combine all the above ingredients and squeeze your 1/2 a lime juice in, stir around and it's ready! You can also add some salt and pepper to your taste too.
Before you leave, please do us a HUGE favour and subscribe to our channel. It's a great way to show your support and something we really appreciate. It makes all the hours filming and editing worth it when we see all the support.
Now go get yourself a small oyster blade or chuck roast and see if you can get smoked pulled beef in 4 hours too!
Here's some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe's Smokers (use code RU-vid10 to get 10% off your purchase): www.lownslowba...
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
www.ebay.com.a...
The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code LOWNSLOW10 to get 10% off): victorinox.com...
Smoking wood: www.naturalsmo...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat...
Don't forget, you get special discounts as a RU-vid member!
Join this channel to get access to perks:
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#pulledbeef #weberkettle #lownslowbasics

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22 авг 2024

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Комментарии : 85   
@joshgraham5592
@joshgraham5592 Год назад
Just cooked a 2kg piece of chuck in my Akorn Jr according to your instructions, turned out absolutely amazing - Cheers
@lukeandmelreynolds479
@lukeandmelreynolds479 3 года назад
Such a versatile cut of meat so many amazing uses depending on how treated ....... this is one of my favourites thanks
@LownSlowBasics
@LownSlowBasics 3 года назад
Thanks so much! Such a good cut hey!
@lukeandmelreynolds479
@lukeandmelreynolds479 3 года назад
@@LownSlowBasics yup soooooo many recipes and cooking styles from one cut
@malcolmmoore
@malcolmmoore 2 года назад
This channel is excellent and the videos are great 👍
@LownSlowBasics
@LownSlowBasics 2 года назад
Thank you very much!
@marcojames6339
@marcojames6339 3 года назад
Nice work mate!! Loving the vids will have to give this one a shot on the bullet smoker 💨
@LownSlowBasics
@LownSlowBasics 3 года назад
Thanks mate! Definitely. It's so good 🔥
@storymbaldy87
@storymbaldy87 Год назад
Hey mate, looking at doing a small brisket to pull apart. Other than using the snake method, any tips to make it ‘pulled’ rather than a regular brisket? Cheers!
@sarpijk
@sarpijk 3 года назад
Very easy to follow, short simplified video! Thanks!
@LownSlowBasics
@LownSlowBasics 3 года назад
Thanks so much 🔥
@jasonvanbruchem6847
@jasonvanbruchem6847 3 года назад
Also a great steak, I’ve always called it the poor mans fillet.... cooked right it’s so tender. Great job 👌
@LownSlowBasics
@LownSlowBasics 3 года назад
Agreed!
@matthewhardesty6872
@matthewhardesty6872 Год назад
Incredible. I see you wrapped it an 147-150F. This is better than waiting through the stall?
@MrHambo42
@MrHambo42 3 года назад
Been loving all the videos. Great work mate
@LownSlowBasics
@LownSlowBasics 3 года назад
Thanks mate, really appreciate that 🔥
@TinTin22b
@TinTin22b 3 года назад
Great job! Always learning from you. Thanks, man!
@LownSlowBasics
@LownSlowBasics 3 года назад
Thankyou 🔥
@freitas209
@freitas209 3 года назад
you know that make you salivate!
@LownSlowBasics
@LownSlowBasics 3 года назад
🤤
@chasetherocknroll5144
@chasetherocknroll5144 3 года назад
Your the only skinny bbq’er I trust. Good job! How long did it take?
@LownSlowBasics
@LownSlowBasics 3 года назад
Thanks mate, trust me I eat more than most bigger guys I'm friends with! 😅 This was around 5 hours from memory
@getatbrian
@getatbrian 2 года назад
Beauty mate!
@paulgeorge7158
@paulgeorge7158 3 года назад
Awesome mate , learning heaps 👍🍺
@LownSlowBasics
@LownSlowBasics 3 года назад
Thanks mate!
@rodsweetser9282
@rodsweetser9282 3 года назад
another top vid mate.. an a big thanks for the Tortillas n salsa recipes .. Cheers
@LownSlowBasics
@LownSlowBasics 3 года назад
No worries at all mate, thank you.
@richardbawcombe8036
@richardbawcombe8036 2 года назад
Hey! I’m about to cook my first brisket, one question, how long should I rest it for? It’s going to be tempting to just eat it straight off the Weber. Cheers
@LownSlowBasics
@LownSlowBasics 2 года назад
At least 1 hour 🤘
@johnsinnott9398
@johnsinnott9398 Год назад
Hi, I really enjoy watching your videos. Just two quick questions. What temperature do you add the beef to the weber. Also, since the briquettes aren't fully burnt, will it spoil or make the cooked beef smell like kerosene? cheers John
@matthewhardesty6872
@matthewhardesty6872 Год назад
He says 300F and no, the briquettes are added this way to ensure there is hours worth of heat. They will start as the heat reaches them, nothing to do with spoiling or tasting like kerosene (there isn't kerosene in briquettes?)
@alexesposito1610
@alexesposito1610 3 года назад
looks awesome - just out of curiosity what was the weight of the oyster blade pre-cooked? and was the total cook time around 3 hours? Drakes Beef Ribs for example take about 6 hours unwrapped start to finish to smoke but the oyster blade cooked pretty quickly
@LownSlowBasics
@LownSlowBasics 3 года назад
Hey mate! Thankyou. So it was around 1.1kg from memory, then i'd say we trimmed around 150-200g off. So just under 1kg i'd say. I'd estimate we'd have lost around 100g during the cooking process. So definitely smaller than a rack of beef ribs, plus it doesn't have the bone protecting the meat from cooking quicker.
@shannonjones4948
@shannonjones4948 3 года назад
awesome channel boys
@LownSlowBasics
@LownSlowBasics 3 года назад
Thankyou!
@benbryce2788
@benbryce2788 3 года назад
cool dude, keep up the good work !
@LownSlowBasics
@LownSlowBasics 3 года назад
Thanks brother!
@adamjeffries9463
@adamjeffries9463 2 года назад
Hi mate great video! How much liquid did you add?
@LownSlowBasics
@LownSlowBasics 2 года назад
Hey mate just enough to cover half the meat
@victorbitter583
@victorbitter583 3 года назад
That looks real good mate. Any chance you could do a review on that pit probe thing on the table? The big square one. It looks good and I'm over buying cheapies that malfunction soon after purchase. cheers.
@LownSlowBasics
@LownSlowBasics 3 года назад
Absolutely mate, it's the Inkbird IBBQ-4T. You can find them on Amazon and eBay. WiFi too. I love it, but I'd also recommend reading reviews from others experience too.
@victorbitter583
@victorbitter583 3 года назад
@@LownSlowBasics Cheers for that. Bunnings have the IBT 4x5 but I think you need to run it on your phone and I don't want that. I just want a simple display. Thanks.
@lennonmurdoch3275
@lennonmurdoch3275 2 года назад
Hi matey how long was this cook from start to finish?
@LownSlowBasics
@LownSlowBasics 2 года назад
From memory around 6 hours
@Getdatmaori04
@Getdatmaori04 2 года назад
Hey man. What brand of probes are you using? And what model?
@LownSlowBasics
@LownSlowBasics 2 года назад
Hey mate I use the ibbq4t from inkbird.
@zlobnyika9407
@zlobnyika9407 2 года назад
-Добрый день. Какую модель электронного градусника вы используете и где его купить? Заранее спасибо.Привет из России - Good afternoon. What model of electronic thermometer do you use and where to buy it? Thank you in advance. Hello and Russia
@LownSlowBasics
@LownSlowBasics 2 года назад
Thankyou. It’s the inkbird brand from eBay
@zlobnyika9407
@zlobnyika9407 2 года назад
@@LownSlowBasics thanks
@rebeccahall4491
@rebeccahall4491 3 года назад
Amazing
@LownSlowBasics
@LownSlowBasics 3 года назад
Thankyou :)
@Timedevil
@Timedevil 3 года назад
looks delicious.... Nice 🤞
@LownSlowBasics
@LownSlowBasics 3 года назад
Thanks :)
@adamshields1982
@adamshields1982 3 года назад
Mate that looks epic!! By far when of the best cuts for pulled beef is oyster blade
@LownSlowBasics
@LownSlowBasics 3 года назад
Thanks mate, agreed 🔥
@oscarmoss3708
@oscarmoss3708 2 года назад
I’m currently doing this method. Lit up a quaters worth and put that into the basket, temp has gone above 110*C for over an hour. Internal temp sitting at around 55. Any advice?
@LownSlowBasics
@LownSlowBasics 2 года назад
Hey mate, just need to try get up to 120-130 and be patient.
@simong692
@simong692 3 года назад
Hey mate could you consider making a video on white smoke and blue smoke? And how to get blue smoke?
@LownSlowBasics
@LownSlowBasics 3 года назад
Hey mate, from what I understand there's really no difference, different woods or fuel may influence a "blue colour". But as long as the smoke is thin and clear, happy days. Any thick white smoke you want to avoid.
@JJ-cv4lw
@JJ-cv4lw 3 года назад
@@LownSlowBasics Blue smoke usually sets in after your fire gets right using typical fuel like iron bark, etc. As long as it's dried properly, blue smoke will be achieved at around the 200f mark. As you say, it's just thin and whispy smoke.
@RobsBackyardBBQ
@RobsBackyardBBQ 3 года назад
looked awesome man! Edit: that's one clean looking weber btw!
@LownSlowBasics
@LownSlowBasics 3 года назад
Thanks so much 🔥
@JJ-cv4lw
@JJ-cv4lw 3 года назад
About to do my first smoked blade. I've always taken the silver skin out prior to cooking (basically making flat iron steaks), so leaving it in looks good to me, as it's a pain in the backside to trim out. One question, do you take the jelly out, or leave it in once your done? Does it add flavour, or just make it kind of slimy?
@LownSlowBasics
@LownSlowBasics 3 года назад
I try to take most of it out, it's a slimy and sticky texture. Leaving a little bit in is ok but it's pretty easy to pull out.
@grantsmith505
@grantsmith505 7 месяцев назад
Collagen breaks down to gelatin in the cook
@Davel1001
@Davel1001 3 года назад
Hi mate, love the videos learning heaps thanks. Quick question, the majority of other sources say to smoke with a pit temp of 225, just wondering how you decide to use 275-300, cheers
@LownSlowBasics
@LownSlowBasics 3 года назад
Just my personal preference. Gets things done a touch quicker :)
@ricardodafonseca9043
@ricardodafonseca9043 3 года назад
just curious... what's your preference between this method and the snake method?
@LownSlowBasics
@LownSlowBasics 3 года назад
It depends what you are cooking, if it's only a 4-5 hour cook, then this one, but you won't get more than 6 hours out of this one, for the long smoked, the snake ;)
@ricardodafonseca9043
@ricardodafonseca9043 3 года назад
@@LownSlowBasics ah. Thanks for that. Reason I asked is that I've done the snake with good success, but never tried this. Cooking time makes sense. Thank you sir
@michaelfordyce9160
@michaelfordyce9160 3 года назад
Hey brother, just getting into smoking & found your channel. I’m curious why you use F for you temp instead of C? You’re an Aussie right? Lol
@LownSlowBasics
@LownSlowBasics 3 года назад
It's the way I learnt from watching and learning from the Americas. Using both in my more recent videos now.
@blehbleh222
@blehbleh222 3 года назад
Is there a specific reason you didn’t use a binder for this one?
@LownSlowBasics
@LownSlowBasics 3 года назад
No specific reason at all.
@scottle404
@scottle404 2 года назад
Celsius Aussie bro please
@shannonhyland6339
@shannonhyland6339 2 года назад
What was the total cook time?
@LownSlowBasics
@LownSlowBasics 2 года назад
Around 6 hours from memory
@gucci4871
@gucci4871 3 года назад
Cage fighter
@kalebcrossley5279
@kalebcrossley5279 3 года назад
Why not work in Celsius?
@LownSlowBasics
@LownSlowBasics 3 года назад
Because I learnt in farenheit, I'll try do Celcius more in future videos
@matthewhardesty6872
@matthewhardesty6872 Год назад
Also F is much more specific (as an Aussie working in F)
@credsisthemoose
@credsisthemoose 3 года назад
Just an observation-mop up the dried blood on board and remove off cuts once trimmed!
@LownSlowBasics
@LownSlowBasics 3 года назад
Thanks
@justinhyde5237
@justinhyde5237 2 года назад
It's not blood. Lol.
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