Pyle's BBQ
Babbling Farker
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?
Pulled beef question.
- Thread starter Pyle's BBQ
- Start date
landarc
somebody shut me the fark up.
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.
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.
Daggs
is one Smokin' Farker
Not to thread jack but how do you do pulled beef?
