MMMM.. BRISKET..
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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.


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Old 08-27-2005, 08:08 PM   #1
grillnputt
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Default Pulled Beef Question

I want to make a pulled beef sort of like pulled pork. I don't want to use brisket because the point is too small. :( Has anyone ever made it with flank steak? That's how we made it in a slow cooker in the house one winter. :D If you have, how would I slow cook it since the steaks are kind of small. Ron
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Old 08-27-2005, 08:18 PM   #2
chad
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Default RE: Pulled Beef Question

Flank steak in a slow cooker and flank steak in a smoker will come out differently. Flank, if you took a good look at it, is very lean. The slow cooker is a very moist environment - the smoker isn't.

I'd recommend a chuck roast - plenty of fat and such to render out as the meat cooks.
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Old 08-27-2005, 09:46 PM   #3
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Default Re: RE: Pulled Beef Question

Quote:
Originally Posted by chad
Flank steak in a slow cooker and flank steak in a smoker will come out differently. Flank, if you took a good look at it, is very lean. The slow cooker is a very moist environment - the smoker isn't.

I'd recommend a chuck roast - plenty of fat and such to render out as the meat cooks.
Second the motion. Chuck is the best way to go for pulled beef, in my opinion. Chuck will cook in smoker very much like a pork butt.
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Old 08-27-2005, 09:47 PM   #4
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Default RE: Pulled Beef Question

I do it with whole briskets all the time. It is best when you foil it and continue to cook on low heat for a whole lot of hours. I usually cook the things on the pit for about 8 hours then overnight the things in a roaster with a pint of added water. I know that a brisket purist would say it is over cooked but when I slice it in 6 inch chunks and take a couple of bear claws to it it turns out wonderful. Also do not remove any of the juice that worked up when it was cooked in the roaster. I like mine dripping juice on a big bun. The wife likes it with sauce but for me it is just meat and bread (saturated with juice).
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Old 08-28-2005, 01:13 AM   #5
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Default RE: Pulled Beef Question

Chuck Roll buddy.....Its perhaps the Kosher pork... Chuck roll will cook exactly like a pork butt will.. its from the same area in the pig just from a cow....im sure it doesnt taste exactly the same...but they say its pretty close.....they come at 20 #ers.....cook exactly the same way you would the butt and shred the same way as well...good luck...
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Old 08-28-2005, 10:05 AM   #6
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Default RE: Pulled Beef Question

Don't forget to take pics.
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Old 08-28-2005, 11:32 AM   #7
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Default RE: Pulled Beef Question

I will second some of these sentimanets, an I can not recommend BONE IN chuck roast enough for this application. Find a nice thick one and cook it low and slow.
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Old 08-28-2005, 12:53 PM   #8
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Default RE: Pulled Beef Question

I agree with G$, bone in if at all possible. I think I posted this somewhere else, but I usually get my meat guy to cut me a double thick roast from the cross-rib or 7-bone section for the smoker.
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Old 08-28-2005, 01:18 PM   #9
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Default Re: RE: Pulled Beef Question

Quote:
Originally Posted by qman
I usually get my meat guy to cut me a double thick roast from the cross-rib or 7-bone section for the smoker.
Exactly. a Double thick 7 bone is great.

I often use a nice Arizona chile powder based rub and pull the roast when done. Use the meat just as you would use machaca:
  • With eggs and tortilla in the morning
    With cabbage,pickled onions, cotija cheese and tortilla for tacos at lunch
    In enchiladas with beans for dinner
Leftovers go in to a nice red chile. Mmmm.
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Old 08-28-2005, 01:28 PM   #10
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Default RE: Re: RE: Pulled Beef Question

Pulled beef also makes excellent sandwiches on hamburger buns--Doctor up your favorite bbq sauce with a good dose of Chipotles in Adobo sauce, moisten the meat with this, and enjoy. :D
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Old 08-28-2005, 02:13 PM   #11
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Default RE: Re: RE: Pulled Beef Question

I think I detect a new tamale filling to try!

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Old 08-28-2005, 03:34 PM   #12
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Default Re: RE: Pulled Beef Question

Quote:
Originally Posted by G$
With eggs and tortilla in the morning
Poor man's barbacoa?? Hmmm...
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Old 08-28-2005, 04:22 PM   #13
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Default

Well, this is twice I gotta agree with Wayne

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

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. Makes it a no-brainer here

FWIW.

TIM
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Old 08-28-2005, 06:50 PM   #14
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Brisket it half the price of chuck.. wow...ok ill shock you guys....i can get a brisket flat for $12 a pound...and point for $7. if i buy it whole i can get it for $4.99 a pound..

chuck i can get for $4 a pound....ya.. tell me about it...Kosher meat...
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Old 08-28-2005, 07:41 PM   #15
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Quote:
Originally Posted by Mords
Brisket it half the price of chuck.. wow...ok ill shock you guys....i can get a brisket flat for $12 a pound...and point for $7. if i buy it whole i can get it for $4.99 a pound..

chuck i can get for $4 a pound....ya.. tell me about it...Kosher meat...
DAMN--I would just shoot myself at those prices--let the wifey BBQ my bones
Here in FL Panhandle--Brisket from Wally World (Select and Choice packers mixed), $1.28. Chuck roast, Mid $2 range any store. Close to $3.50 at Winn Dixie (but their beef is "special")

Don't think I will move to save $$ on meat

TIM
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