The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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
Unread 09-08-2010, 03:34 PM   #1
JiveTurkey
is one Smokin' Farker
 
Join Date: 09-21-09
Location: MambyPambyLand, Ca Ya Jackwagon
Downloads: 0
Uploads: 0
Default What Cut for Pulled Beef?

I just got asked to cook pulled beef for 100 this weekend. What cut should I use for this? Would brisket work? We'll serve in corn tortillas with salsa fresca. Yes it's for mexicans! ;)

Also, what is the difference between "pit beef" and "pulled beef"? I thought they were the same thing but google searches say I'm wrong.

Thanks in advance for any help.
__________________
JT
JiveTurkey is offline   Reply With Quote


Unread 09-08-2010, 03:37 PM   #2
PaulG78
On the road to being a farker
 
Join Date: 04-21-10
Location: Jenison, MI
Downloads: 0
Uploads: 0
Default

Chuck roast would be my choice.
PaulG78 is offline   Reply With Quote


Unread 09-08-2010, 03:40 PM   #3
brewski
Got Wood.
 
Join Date: 06-24-10
Location: Camden. TN
Downloads: 0
Uploads: 0
Default

The only pulled beef that I have done or had is beef knuckle. It is very good and cooked basically like pork. Some will cook it in a foil pan of broth.
brewski is offline   Reply With Quote


Unread 09-08-2010, 03:43 PM   #4
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

I vote for chuck. You can get whole clods. Wonderful pulled beef.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is offline   Reply With Quote


Unread 09-08-2010, 03:46 PM   #5
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

thirdeyes site has a recipe for pulled chuck
Big George's BBQ is offline   Reply With Quote


Unread 09-08-2010, 03:48 PM   #6
Big_T_BBQ
Full Fledged Farker
 
Join Date: 02-16-10
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default

Chuck or Clod (shoulder/neck)
Big_T_BBQ is offline   Reply With Quote


Unread 09-08-2010, 03:49 PM   #7
deepsouth
somebody shut me the fark up.

 
deepsouth's Avatar
 
Join Date: 04-21-10
Location: Biloxi, MS
Downloads: 0
Uploads: 0
Default

i use chuck roasts.
__________________
Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen, pink thermapen (no shame in my game)

είναι το είδος.
deepsouth is offline   Reply With Quote


Unread 09-08-2010, 03:51 PM   #8
JiveTurkey
is one Smokin' Farker
 
Join Date: 09-21-09
Location: MambyPambyLand, Ca Ya Jackwagon
Downloads: 0
Uploads: 0
Default

Do I cook just like everything else, pull at 190-200?
__________________
JT
JiveTurkey is offline   Reply With Quote


Unread 09-08-2010, 03:52 PM   #9
Big_T_BBQ
Full Fledged Farker
 
Join Date: 02-16-10
Location: San Jose, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JiveTurkey View Post
Do I cook just like everything else, pull at 190-200?
Just like you would for pulled pork
Big_T_BBQ is offline   Reply With Quote


Unread 09-08-2010, 03:53 PM   #10
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

You may want to take the chuck to 205. Start checking at 190 or so. You also may want to use foil or a pan after 160 to retain juices.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is offline   Reply With Quote


Thanks from:--->
Unread 09-08-2010, 03:55 PM   #11
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

For Mexicans, huh? Well, I have plenty of experience with Mexicans. I'd go with chuck roll or brisket. Carne desebrada (pulled) is most times made from brisket that's been braised in the oven till it pretty much falls apart and served as you described. That is usually what is considered "bbq brisket or just brisket" by Mexicans. Very much different than from what brisket is considered in the Q World. Don't think there's really much of a difference in how they'd like it as opposed to someone else. That's what I'd go with. Are they expecting a certain cut or method of prep? Could be they may be expecting something totally different. I'd ask them since they are footing the bill for it I presume. Heck, they may even want it Texas style which also tastes pretty dang good served up a warm tort with salsa.

Bob
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket is offline   Reply With Quote


Unread 09-08-2010, 03:58 PM   #12
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-13-09
Location: Metrolina
Downloads: 0
Uploads: 0
Default

Why, Sir Charles Roasterford of course!

That's my personal pick anyway.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Unread 09-08-2010, 04:06 PM   #13
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Downloads: 0
Uploads: 0
Default

I stop over from work and purchase a 15 ll shoulder for this coming weekend , a clod is hard to beat. But actually any cheaper cut of beef make good pull beef.
jestridge is offline   Reply With Quote


Unread 09-08-2010, 04:13 PM   #14
JiveTurkey
is one Smokin' Farker
 
Join Date: 09-21-09
Location: MambyPambyLand, Ca Ya Jackwagon
Downloads: 0
Uploads: 0
Default

I'm mexican too, shhh don't tell anybody!

I'm doing it for free, helping a friend who just had a death in the family and they're scrambling to get food for the wake. They asked if I could bring the meat so I started thinking about what we ate growing up for funerals and I always remember shredded beef with salsa. I just wasnt sure what cut of meat it was. Thanks again everybody.
__________________
JT
JiveTurkey is offline   Reply With Quote


Unread 09-08-2010, 04:14 PM   #15
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by jestridge View Post
I stop over from work and purchase a 15 ll shoulder for this coming weekend , a clod is hard to beat. But actually any cheaper cut of beef make good pull beef.
That's pretty much spot on, just a matter of cooking it longer to get it to pulling stage.

Personally, I can't stand the braised version of the brisket (Mexican) version that you will get at pretty much EVERY party/event around here. It's soaked and cooked in liquid smoke or Claude's brisket sauce till it falls apart and that's all you taste. The juices are usually added to help keep it moist.
For my son's third birthday party I told them I'd be making desebrada (pulled/oven cooked brisket), but actually gave them smoked, pulled chuck rolls...........it beat out the old stuff hands down. After pulling, I added a bit of the juices and apple juice and then added some rub. Dang good stuff.
http://www.bbq-brethren.com/forum/sh...ght=chuck+roll
__________________
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver

My BEST Compliment......"You're a good cooker, Dad!"--My Son.
Git Smokin, Dan!
BobBrisket 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
Pulled Beef...What cut of beef? Roguejim Q-talk 26 07-20-2011 08:54 PM
Pulled Pork: Which Cut? Brontoburger Q-talk 25 05-15-2011 05:21 PM
Pulled Pork and Pulled Beef (chuck) for 400-500!! Bossmanbbq Catering, Vending and Cooking For The Masses. 15 05-26-2009 08:50 AM
Help me identify this cut of beef KC_Bobby Q-talk 20 03-01-2008 07:07 AM

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

Loading



All times are GMT -5. The time now is 02:34 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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