I would use brisket for the pulled beef. Chuck would work also, but I would think that would get too expensive. Right now brisket would cost me $4.50/lb to use as pulled beef. Chuck is running $2.83/lb raw. I am not sure what the yield is for chuck, but that is about $.60 more expensive than brisket.
I do a smoked NY strip for my cheese steak. I like it because it doesn't have the eye of fat in it. I slice the NY thin and reheat on a flattop grill. You could hold this and serve hot if you can go through it fast enough. I put 5 oz on a hoagie bun with provolone and grilled onions and charge $8.75.
I let the customer choose from the sides I have. Were you thinking about doing a set meal?
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker; Weber Smokey Mountain; Chargriller Akorn.
Saddles BBQ Bistro