The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-27-2011, 05:28 AM   #1
Roguejim
is one Smokin' Farker
 
Join Date: 01-20-11
Location: Grants Pass, Oregon
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?
Roguejim is offline   Reply With Quote


Old 05-27-2011, 07:02 AM   #2
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Default

Chuck roast. Cook just like a pork butt.
CarolinaQue is offline   Reply With Quote


Thanks from:--->
Old 05-27-2011, 07:21 AM   #3
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

Chuck Roast. 200+-.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Old 05-27-2011, 09:23 AM   #4
Arlin_MacRae
somebody shut me the fark up.
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Default

Yep. Pulled chuckies are da bomb.
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Old 05-27-2011, 11:55 AM   #5
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

chuck here as well!



i use clayq's pulled beef recipe.....

http://www.dizzypigbbq.com/recipesPulledBeef.html
__________________
Knives don't cut tomatoes. People cut tomatoes.
deepsouth is online now   Reply With Quote


Old 05-27-2011, 12:13 PM   #6
hamiltont
is One Chatty Farker
 
hamiltont's Avatar
 
Join Date: 05-24-10
Location: Kearney, NE
Default

IMO, Chuckies & Clods are best for pulled beef! Cheers!!!
__________________
If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!
hamiltont is offline   Reply With Quote


Old 05-27-2011, 12:15 PM   #7
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

+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.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, 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
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Old 05-27-2011, 12:20 PM   #8
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

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.
__________________
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.
bigabyte is offline   Reply With Quote


Old 05-27-2011, 12:26 PM   #9
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Default

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!!!
__________________
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Bluesman is online now   Reply With Quote


Old 05-27-2011, 12:58 PM   #10
Norm
is Blowin Smoke!

 
Norm's Avatar
 
Join Date: 02-22-10
Location: Union, IA
Default

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.
__________________
XL & Lg BGE
Weber Kettles
Red Spicewine
White Thermapen
Blackstone Pizza Oven
Blackstone 36" Griddle
Norm is offline   Reply With Quote


Thanks from:--->
Old 05-27-2011, 01:00 PM   #11
dkruks
Knows what a fatty is.
 
dkruks's Avatar
 
Join Date: 05-02-11
Location: Martensville, Saskatchewan
Default

would a blade roast work? that has lots of fat in it...
dkruks is offline   Reply With Quote


Old 05-28-2011, 12:13 AM   #12
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Default

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!
__________________
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.
Rookie'48 is offline   Reply With Quote


Old 07-20-2011, 02:44 AM   #13
Michael Cowley
Knows what a fatty is.
 
Join Date: 07-19-11
Location: Severn, MD
Default

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
Michael Cowley is offline   Reply With Quote


Thanks from: --->
Old 07-20-2011, 06:23 AM   #14
posey's_pork_pit
is one Smokin' Farker

 
posey's_pork_pit's Avatar
 
Join Date: 05-11-10
Location: Doraville GA
Default

7 bone roast; absolutely the best! Let me know if you would like the recipe.
__________________
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.
posey's_pork_pit is online now   Reply With Quote


Old 07-20-2011, 07:02 AM   #15
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Default

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?
CarolinaQue is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Is there a better cut of beef than SmokyOkie Q-talk 10 11-07-2011 02:59 PM
What Cut for Pulled Beef? JiveTurkey Q-talk 28 09-13-2010 04:31 PM
Question on pulled beef/shredded beef suprfast Q-talk 7 01-29-2010 08:25 PM
What is your favorite cut of beef? Sprawling_Homeowner Q-talk 51 08-13-2009 01:47 PM
Beef cut questions? Look here..... jbrink01 Catering, Vending and Cooking For The Masses. 7 01-12-2009 12:25 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 04:54 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts