View Full Version : Pulled beef question.

Pyle's BBQ
04-25-2013, 12:11 AM
Besides brisket or chuck roast is there another cut that could be used for pulled beef? I can get brisket for $2.19 and chuck clod for $2.54. Also, is there a difference in yield between the brisket and chuck?

04-25-2013, 12:28 AM
You could use tail, shank, and neck, even cheeks. But, I think the chuck is the best value wise. I think there is a difference between brisket and chuck when pulled, with chuck winning in terms of taste and mouth feel.

I do believe you lose a little more in terms of yield with chuck, as more connective tissue and fat renders. It might be as much as 10% less yield. Caveat, I have only cooked chuck roasts, not a chuck roll. I am a little surprised at the pricing you have there, it is higher than I would have thought for restaurant wholesale.

04-25-2013, 12:43 AM
Not to thread jack but how do you do pulled beef?

04-25-2013, 12:48 AM
Not to thread jack but how do you do pulled beef?
Well, this is a thread jack, I think we should go to Q-Talk and start a thread. LINKY (http://www.bbq-brethren.com/forum/showthread.php?p=2459788#post2459788)