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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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05-28-2013, 02:55 AM
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#1 |
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Full Fledged Farker
Join Date: 09-15-10
Location: Minnesota
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Shredded beef
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.
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http://s25.photobucket.com/user/blackfoot123/slideshow/Clone%20build |
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05-28-2013, 03:42 AM
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#2 |
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Full Fledged Farker
Join Date: 06-11-12
Location: Tucson
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chuck roast all the way. cook it like a pork butt and shred away
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Weber SJS, Weber 22.5 Performer Platinum, Weber Smokey Mountain 18' |
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05-28-2013, 08:43 AM
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#3 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Chuck roast for me.
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~Ren~ Fat Kids Club Founding Member |
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05-28-2013, 08:48 AM
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#4 |
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Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Like the others have said....chuck is the way to go.
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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05-28-2013, 08:50 AM
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#5 | |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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05-28-2013, 09:21 AM
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#6 |
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Babbling Farker
  
Join Date: 02-24-13
Location: Port Charlotte, Florida
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"He's Back" Chuckie!
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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05-28-2013, 09:43 AM
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#7 |
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Full Fledged Farker
Join Date: 09-15-10
Location: Minnesota
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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.
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http://s25.photobucket.com/user/blackfoot123/slideshow/Clone%20build |
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05-28-2013, 10:03 AM
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#8 |
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Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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They are not bigger than a brisket. Cook um like a pork butt. Same deal.
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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05-28-2013, 02:26 PM
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#9 |
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is Blowin Smoke!
Join Date: 01-01-05
Location: Southern Arizona
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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. |
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| Thanks from:---> |
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05-28-2013, 11:24 PM
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#10 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I would do brisket, but I can get brisket cheaper than chuck.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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