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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-27-2011, 05:28 AM | #1 |
is One Chatty Farker
Join Date: 01-20-11
Location: Grants Pass, Oregon
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Pulled Beef...What cut of beef?
Besides brisket and clod, what smaller roasts can be used for pulled beef? What internal temp do you shoot for?
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05-27-2011, 07:21 AM | #3 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Chuck Roast. 200+-.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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05-27-2011, 09:23 AM | #4 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Yep. Pulled chuckies are da bomb.
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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05-27-2011, 11:55 AM | #5 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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chuck here as well!
i use clayq's pulled beef recipe..... http://www.dizzypigbbq.com/recipesPulledBeef.html
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Out. Again. |
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05-27-2011, 12:13 PM | #6 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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IMO, Chuckies & Clods are best for pulled beef! Cheers!!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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05-27-2011, 12:15 PM | #7 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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+1 on chuckie - my new favorite thing. I don't know what temp - just allow plenty of time for it to cook (1 1/2-2 hours per # depending on temp). It's also good sliced if you can't wait to get to pulling temp (probe tender). I wanna try a clod soon.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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05-27-2011, 12:20 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I usually do chuck...but I gotta admit my favorite "flavor-wise" is brisket point. The problem is I almost always make burnt ends out of the point and rarely just serve it as pulled beef. I guess I vote for either chuck or brisket.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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05-27-2011, 12:26 PM | #9 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Love chuckies and have tried arm roast, english roast and just about any big peice of beef thats on sale. All comes out good to me. I like to cook until 160* or so then put it in a foil pan with au jus, choppe green peppers and onions. Cover with foil and then back on until tender. Mmmmmmmmmmm Good!!!
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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05-27-2011, 12:58 PM | #10 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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There was a thread a while back with an awesome technique for pulled beef using chuck roast.
http://www.bbq-brethren.com/forum/sh...ad.php?t=94382 It's one of my favorite recipes now. |
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Thanks from:---> |
05-27-2011, 01:00 PM | #11 |
Knows what a fatty is.
Join Date: 05-02-11
Location: Martensville, Saskatchewan
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would a blade roast work? that has lots of fat in it...
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05-28-2011, 12:13 AM | #12 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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I buy the full chuck roll at 22+ pounds each, then cut it into 4 or 5 chunks, inject, rub & cook like a pork butt. Good eats right there!
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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07-20-2011, 02:44 AM | #13 |
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD
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Rookie,
Can I ask what you inject and rub with? Do you marinade as well? Also, do u mob with any kind of sauce? I wanna make this when I get home from afghanistan. I have several Marines and family members to feed about 15 total. How much should I make? I have a 18.5 weber smokey mountain Semper Fi Mike |
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Thanks from: ---> |
07-20-2011, 06:23 AM | #14 |
is one Smokin' Farker
Join Date: 05-11-10
Location: Doraville GA
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7 bone roast; absolutely the best! Let me know if you would like the recipe.
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Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce. |
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07-20-2011, 07:02 AM | #15 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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