Smoke & Beers
is Blowin Smoke!
- Joined
- Sep 10, 2008
- Location
- Ellis Co. KS
I've gotten a request from a friend to "help" him prepare some pulled beef for his daughters college graduation party...about 75 people attending. He wants to do it on his Traeger
A couple of things...
She stated she does not want brisket.
I've done a shoulder clod low and slow on my UDS, but felt it would have turned out better if I would have sliced it at 140° rather than letting it go to 180° and pulling some and slicing the rest (which turned out rather dry).
What cut of meat do you all recommend? A chuck roll? Several chuck roasts?
Any input would be appreciated... :thumb:
A couple of things...
She stated she does not want brisket.
I've done a shoulder clod low and slow on my UDS, but felt it would have turned out better if I would have sliced it at 140° rather than letting it go to 180° and pulling some and slicing the rest (which turned out rather dry).
What cut of meat do you all recommend? A chuck roll? Several chuck roasts?
Any input would be appreciated... :thumb: