The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


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

jamus34 is offline   Reply With Quote


Old 08-26-2013, 08:51 AM   #2
NickTheGreat
is One Chatty Farker
 
NickTheGreat's Avatar
 
Join Date: 05-08-12
Location: Iowa
Default

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
NickTheGreat is offline   Reply With Quote


Old 08-26-2013, 09:29 AM   #3
Smokey Lonesome
Full Fledged Farker

 
Smokey Lonesome's Avatar
 
Join Date: 06-21-13
Location: Chester Springs, PA
Default

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
DigiQ DX2
Thermapen
Viking 42 inch grill
KCBS

It’s the unconquerable soul of man, not the nature of the weapon he uses, that insures victory. Gen. George S. Patton, Jr.
Smokey Lonesome is online now   Reply With Quote


Old 08-26-2013, 09:50 AM   #4
Tonybel
Babbling Farker
 
Join Date: 02-29-12
Location: San Berdoo, CA
Default

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
Tonybel is offline   Reply With Quote


Old 08-26-2013, 01:10 PM   #5
klaatu
Found some matches.
 
Join Date: 06-21-13
Location: USA
Default

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


Reply

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 07:50 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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