Beef Roasts

[mpepper]

What cut of beef is comparable to pork shoulder...In other words is there a best type to use for shredded beef recipes? I want to use it for sandwiches and burritos and such.
Thanks.

 

[Kirk]

Chuck roast (3.5 lbs or so each) or if you want quantity, chuck roll (18 to 25 lbs each). Can't go by temp on the chuckies. Time is more important. The last ones I did took about 8 hrs at 250 to be ready to pull.

 

[sterlingsmoker]

I love chuckies

 

[qman]

Chuck roast is the correct answer. If you want something bigger than the 3 to 3.5 pound roasts in the meat case without going for the whole chuck roll, ask the meat guy to cut you a double thick 7-bone roast. Most markets can do this, even the most butcher-challenged supermarkets. This will give you a cut of 7 pounds or so, more if you tell them to make it thicker. This will cook a lot like a pork butt. As always, done is done, so go by probe feel for final doneness.

 

[mpepper]

Thanks, I'll try one this weekend.

 

[MilitantSquatter]

Nice Pics Sterling....

Is that Kraft Mac & Cheese I detect ?? Awesome... Oh yeah.. the beef looks good too..:mrgreen:

 

[BBQchef33]

i like that dish sterlingsmoker posted.. not a hint of green anywhere to be seen.

 

[Kirk]

Thanks, I'll try one this weekend.

Good luck with your cook pepper, let us know how it goes. I don't know if you're going to employ some foil but I find that if I wait until the meat's got good color and a little bark before wrapping, it comes out real nice. That's usually about 2/3 of the way through the cook.

 

[Neil]

You can also try a beef tongue.

 

[Oldbob]

You can also try a beef tongue.

Neil
I have wondered How a beef tongue would turn out...do You smoke it just like a chuck roast? Skin on...or off??

 

[Bill-Chicago]

i like that dish sterlingsmoker posted.. not a hint of green anywhere to be seen.

And corn the size of Texas

Super Stalker Mod

BOT

Isn't a clod the shoulder?

 

[qman]

And corn the size of Texas

Super Stalker Mod

BOT

Isn't a clod the shoulder?

Yes. Clod should be a square-cut shoulder with bone-in. Chuck[chusks] are smaller roasts cut from the same area.

 

[nancee]

another chuck question

I recently acquired a lot of 2+ # pieces of meat called chuck tender. What are these and what can I do with them?

I also got a bunch of pork cushion...same two questions for those in the know.
thanks
nancee

Chuck roast is the correct answer. If you want something bigger than the 3 to 3.5 pound roasts in the meat case without going for the whole chuck roll, ask the meat guy to cut you a double thick 7-bone roast. Most markets can do this, even the most butcher-challenged supermarkets. This will give you a cut of 7 pounds or so, more if you tell them to make it thicker. This will cook a lot like a pork butt. As always, done is done, so go by probe feel for final doneness.

 

[MilitantSquatter]

I recently acquired a lot of 2+ # pieces of meat called chuck tender. What are these and what can I do with them?

I also got a bunch of pork cushion...same two questions for those in the know.
thanks
nancee

Not 100% sure what pork cushion is but chuck tender is the equivalent of chuck eye or chuck fillet. The chuck comes from the shoulder/neck area and can be tough but tastes good but the "eye" or "tender" section that you have is pretty tender and can easily be roasted, smoked or braised in liquid with good results. This is the same cut that you will also see chuck eye steaks cut from...

 

[nancee]

thanks Vinny. They actually look a LOT like the tritips in the other thread...I have a party coming up and am hoping to empty the freezer in preparation for a long comp season!!!
nancee

Not 100% sure what pork cushion is but chuck tender is the equivalent of chuck eye or chuck fillet. The chuck comes from the shoulder/neck area and can be tough but tastes good but the "eye" or "tender" section that you have is pretty tender and can easily be roasted, smoked or braised in liquid with good results. This is the same cut that you will also see chuck eye steaks cut from...

 

[kickassbbq]

OK, you guys. I bought a Beef Chucky Roll. It's 20.5 and I am going to smoke that Bad Boy on Sunday as I drink and watch the 500.
PARTY!!!!!!!!!!!
Smoke On.

 

[qman]

I recently acquired a lot of 2+ # pieces of meat called chuck tender. What are these and what can I do with them?

I also got a bunch of pork cushion...same two questions for those in the know.
thanks
nancee

Nancee--I am pretty sure "pork cushion" is a single muscle cut from the Picnic section of a pork shoulder. It will need to be cooked low and slow. Best I remember, it is quite lean, and will need slow and maybe moist cooking. As with the beef chuck tender, it has good flavor.