Shredded beef Q
I made Pepper Beef stout yesterday which came out pretty good for a first attempt.
I also was trying to make shredded beef (as I had 2 chuckies) however it didn't reach the level of being able to shred.
When you are cooking a chuck to make shredded beef is it supposed to be the same way as doing a shoulder or is it different?
I think I might not have cooked it long enough as I was starting to run out of fuel (used lump instead of briqs in the WSM) but I was wondering what changes need to be made compared to cooking a pork shoulder.
Proud owner of:
22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built)
Stealth gray Thermopen