Shredded beef Q

jamus34 · 08-26-2013, 08:04 AM

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.

NickTheGreat · 08-26-2013, 08:51 AM

I've never done a chuck, but have done a brisket like that. And I always try to cook my brisket to that "probe tender" feel.

Smokey Lonesome · 08-26-2013, 09:29 AM

Did 10-12 lbs of chuckies yesterday on BGE and they were the best I've done. Eacn was 3-4 lbs injected with Butchers Prime Brisket Injection and rested 4 hours before coating with Tasty Licks Black Barts. Cooked at 275 for about 3+ hours until 165-170 degrees, then placed in foil pan and covered with HD foil. Continued cooking for another 2.5 hours (205 degrees) when probed like butter and set for 3 hours in blankets/cooler before pulling.

Tonybel · 08-26-2013, 09:50 AM

I did one yesterday. Took about 6 hours @ 250 and it shredded easily.

klaatu · 08-26-2013, 01:10 PM

Every piece of meat is differant but 6-7 hrs @ 250ish and it seems to shred for me.

08-26-2013, 08:04 AM	#1
jamus34 Full Fledged Farker Join Date: 07-09-12 Location: Milford, NJ	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

08-26-2013, 08:51 AM	#2
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	I've never done a chuck, but have done a brisket like that. And I always try to cook my brisket to that "probe tender" feel. __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

08-26-2013, 09:29 AM	#3
Smokey Lonesome is one Smokin' Farker Join Date: 06-21-13 Location: Avalon, NJ Name/Nickname : Bill	Did 10-12 lbs of chuckies yesterday on BGE and they were the best I've done. Eacn was 3-4 lbs injected with Butchers Prime Brisket Injection and rested 4 hours before coating with Tasty Licks Black Barts. Cooked at 275 for about 3+ hours until 165-170 degrees, then placed in foil pan and covered with HD foil. Continued cooking for another 2.5 hours (205 degrees) when probed like butter and set for 3 hours in blankets/cooler before pulling. __________________ BGE, PBC, Weber 22 kettle, Vortex, DigiQ DX2, Inkbird IBT-6XS [I]The secret of success is to do the common things uncommonly well.[/I] [SIZE=1][B][I]- John D. Rockefeller[/I][/B][/SIZE]

08-26-2013, 09:50 AM	#4
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	I did one yesterday. Took about 6 hours @ 250 and it shredded easily. __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

08-26-2013, 01:10 PM	#5
klaatu Found some matches. Join Date: 06-21-13 Location: USA	Every piece of meat is differant but 6-7 hrs @ 250ish and it seems to shred for me.