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Two Bears
05-28-2013, 03:55 AM
What's your go to beef cut for shredded beef?
Brisket
Clod
Chuck roll

Want to do some for about 80 people and wondering which way to go for pulled beef.

wormraper
05-28-2013, 04:42 AM
chuck roast all the way. cook it like a pork butt and shred away

aawa
05-28-2013, 09:43 AM
Chuck roast for me.

daninnewjersey
05-28-2013, 09:48 AM
Like the others have said....chuck is the way to go.

SmokinJohn
05-28-2013, 09:50 AM
What's your go to beef cut for shredded beef?
Brisket
Clod
Chuck roll

Want to do some for about 80 people and wondering which way to go for pulled beef.

+1 for chuckie!

CharredApron
05-28-2013, 10:21 AM
"He's Back" Chuckie!

Two Bears
05-28-2013, 10:43 AM
Ok sounds like Chuck it is.
Now so since I have never done one of these and I am sure they are much larger than a brisket, how long f a smoke shoul one allow, internal temp?

I will do a practice run before I do the bigger cook but would like all the help I can get.
Thanks.

CharredApron
05-28-2013, 11:03 AM
They are not bigger than a brisket. Cook um like a pork butt. Same deal.

G$
05-28-2013, 03:26 PM
I will be a potential voice of dissent.

If the pulled beef is going to be for classic BBQ sandwiches, I might lean toward brisket. I like Chuck roast and cook them fairly often, but I like them best for pit cooked braised roasts.

I cooked two briskets last weekend. One was cooked to perfection and sliced nicely. The the other was simply 'over cooked'. it made incredible shredded beef. The point did its thing like it always does, (which is great for shredded beef sandwiches) AND the flat just fell apart when I cut big inch wide slices. The flat was still VERY moist despite, as I said, being way over cooked. You just can't beat brisket flavor for BBQ beef IMO.

Point of reference, whether I over cooked or over held that brisket is debatable and a little moot. It was held in a hot box for 6 hours after it was "done" and it was simply incredible when doused with a small bit of sauce and put on a bun. I would rather over cooke and crumble a brisket than cook a chuck and shred it. The simple elegance of the point and flat separated by fat is more pleasant to me than the intertwining bone and tissue of a chuck shoulder.

YMMV greatly and all that.

Pyle's BBQ
05-29-2013, 12:24 AM
I would do brisket, but I can get brisket cheaper than chuck.