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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-27-2011, 05:28 AM   #1
Roguejim
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Default 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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Unread 05-27-2011, 07:02 AM   #2
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Chuck roast. Cook just like a pork butt.
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Unread 05-27-2011, 07:21 AM   #3
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Chuck Roast. 200+-.
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Unread 05-27-2011, 09:23 AM   #4
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Yep. Pulled chuckies are da bomb.
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Unread 05-27-2011, 11:55 AM   #5
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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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είναι το είδος.
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Unread 05-27-2011, 12:13 PM   #6
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IMO, Chuckies & Clods are best for pulled beef! Cheers!!!
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Unread 05-27-2011, 12:15 PM   #7
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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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Unread 05-27-2011, 12:20 PM   #8
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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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Unread 05-27-2011, 12:26 PM   #9
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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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Unread 05-27-2011, 12:58 PM   #10
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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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Unread 05-27-2011, 01:00 PM   #11
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would a blade roast work? that has lots of fat in it...
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Unread 05-28-2011, 12:13 AM   #12
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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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Unread 07-20-2011, 02:44 AM   #13
Michael Cowley
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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

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Unread 07-20-2011, 06:23 AM   #14
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7 bone roast; absolutely the best! Let me know if you would like the recipe.
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Unread 07-20-2011, 07:02 AM   #15
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Quote:
Originally Posted by posey's_pork_pit View Post
7 bone roast; absolutely the best! Let me know if you would like the recipe.
You talkin' about a 7 bone rib roast?
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