Well, this is twice I gotta agree with Wayne :lol:
Chuck makes really great pulled beef. Brisket does also.
I have a neighbor family who pays me cost for all the beef I want to cook. And, they want it pulled.
Started with Chuck, then changed to Brisket because of the full rich beef flavor I get from Brisket. That is all they want now :lol:
I cook Brisket for comp practice and slice the flat. After I am done "playing", I put it in foil and into the oven (slices and all) with some AJ--300 degrees for about 2 hours.
Pull it out and shread it.
Nice long shreads that I cut into 3 inch long peices or so. Then pull them on down to finish the "pulling" process. Makes a killer sammich or pile on a plate.
Either Chuck or Brisket will pull just fine--just whatever taste you want.
And, for us, Brisket is 1/2 the price of Chuck. :lol: Makes it a no-brainer here :lol:
FWIW.
TIM