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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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06-18-2009, 10:12 PM | #1 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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help cooking chuck roll into pulled beef
I've tried twice now. I buy a whole chuck roll, cut it into quarters each about the size of a pork butt, trim some of the fat (there's really a lot), and smoke them to about 195F. Then I foil/cooler them for about an hour, then try to pull them. The meat tastes wonderful but it's simply impossible to pull it so I have to chop it. It takes about six hours to smoke the meats. I use my horizontal offset (NBBD) and don't fuss with turning or basting or mopping. The only thing I do beforehand is mustard/rub the day before, then wrap and refrigerate.
I have considered trying to foil the roasts part way through, to get them a little softer. Anyone have any good ideas? My son is getting married July 2 and I really want to do it right (naturally, the whole family wants BBQ at the wedding reception!) seattlepitboss |
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06-18-2009, 10:28 PM | #2 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Just my .02. I've had the same issue. It's a tough meat to pull. My remedy is to make sure I have two or three helpers to pull. It also helps to pull it when it's hot rather than warm. Seems to get tougher to pull the cooler it gets. I don't trim any fat cause the ones I've bought never seemed to have much on them, and would be better to leave it to help with self basting.
I would also recommend taking them to a higher temp before foiling. I went up to 200-205 and they ended up going to 210-220 and that made for easier pulling.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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06-18-2009, 10:33 PM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Simple....
Your undercooking them. Chuckies go 200+ easily, sometimes 210ish. Then they fall apart like this....
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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06-18-2009, 10:49 PM | #4 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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^^^Do what he says. Bubba really helped me through my first CR cook. He's knows how to do em!!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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06-18-2009, 10:54 PM | #5 |
On the road to being a farker
Join Date: 04-11-07
Location: West Okoboji, IA
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06-19-2009, 01:29 AM | #6 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Agree with Bubba on this. Good advise.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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06-19-2009, 09:49 AM | #8 |
is One Chatty Farker
Join Date: 07-06-08
Location: Caldwell, Idaho
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I smoked 20# (cut in two) for a going away party a couple of weeks ago. Following Bubba's advice I smoked until they were a little over 200 degrees. I didn't pull them but The Lady who did was commenting on how easily the meat pulled. It was a huge hit with the party goers.
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Gateway drum smoker, OK Joe Longhorn Dual, OC Smokehouse, OK Joe Judge. |
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06-25-2009, 12:20 AM | #9 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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OK, I tried again today. Two 8# chunks of a 26# chuck roll went on the smoker this morning. This evening, 10-1/2 hours later, the internal temp read 198F and I stopped cooking and let the meat cruise. An hour and a half later it pulled easily, in fact it looked a lot like Bubba's pic above. Thanks to all!
seattlepitboss |
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06-25-2009, 08:17 AM | #10 |
is One Chatty Farker
Join Date: 12-06-06
Location: West Islip, NY
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I am going to do a bunch of pulled beef for our July 2nd party at Ruby's.
I know of the Clod but are there any other cuts that are good for this? If so, what names do they go by? I am going to Restaurant Depot to pick it up. Thanks!
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Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King! |
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06-25-2009, 08:23 AM | #11 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Big Barry
I don't get the monster cuts, just too much for my family, and too much work for me. I pull chusck roasts all the time. For a restaurant, less time, less fuel, great taste, might help you out. Just my .02 Good luck!
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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06-25-2009, 08:38 AM | #12 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Man I've really been wanting to smoke one in the kettle and with that pic above I'm totally going to do it now. Drool mod
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06-26-2009, 10:03 AM | #13 |
is One Chatty Farker
Join Date: 12-06-06
Location: West Islip, NY
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It seems that the various beef sites similarly recommend the chuck roll. Steamship or Clod is more of a fake roast beef (or Bef as Norm says)
__________________
Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King! |
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06-26-2009, 10:58 AM | #14 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Bubba's the man...
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