What Cut of Beef for Pulled Beef
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Stance: All-time cut of beef for pulled beef
- Thread in 'Beef' Thread starter Started by gruelurks,
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- #1
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Ok, I've got the hang of pork butt. Now the wife is request for smoked, pulled beef. I searched the forum and the stickys for the best communication, but was inconclusive. What do you all experience is the best cut for tender pulled beef similar to pork? I am all ears for a finishing sauce too.
Cheers!
Mick
- #ii
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I would take to say brisket-foiled and cooler before pull-save the drippings and brand an a-jus
- #three
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My vote would be for a chuck curl or shoulder clod!Lotsa flavor and smoke them just like a barrel! If done correct, they will pull just equally easy.
- #4
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Pass me the Chuck. Love pulling them just like pulled pork. They are much like a brisket, but for me and Mrs. Engineer, a more manageable size. I love open faced hot roast beef sandwiches simply using the smoked chuck on some breadstuff, layer on the mashed taters, and and then hit information technology with some mushroom gravy...dang, I'1000 making myself hungry! Here is a picture of some pulled chuckie that I recently smoked.
- #5
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I would have to say chuck. Chuck or brisket but if forced to choose one I estimate chuck.
Just did a chuckie for Italian beefiness yesterday (have to postal service the concluding pics) and it was phenomenal.
Just did a chuckie for Italian beefiness yesterday (have to postal service the concluding pics) and it was phenomenal.
- #6
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Chuck or Brisket? What a choice, kinda like chooseing between Ginger or Maryanne.
- #7
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I similar to moisture age my brisket so I guess that would be more like Mrs. Howell...
- #8
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The very best cut (choice) would be both Ginger and Maryanne -Rib Roast. But in the meat department I would settle for a Mrs. (Lovey) Howell - Chuck Roast. That volition be your best bang for the buck.
- #nine
ronp
Gone only not forgotten. RIP
- 5,433
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CHUCK ROAST for sure. Find a nice marbled ane and information technology will exist the closest thing to a butt. Briskets are too grainy and dry by comparison, just so that's simply me.
- #10
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I've had very good results with the chuck. I asked the folks here if it would pull well and I got alot of "go for it" in response. Information technology'southward not besides spendy and enough interior fat like a pork butt...smashing combination.
Shoot for 203~205* I/T. I brase after 170* to finished temp and residual.
Eric
- #xi
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The chuck on beefiness is equivalent to the butt on pork. Brisket is great with the flat sliced and the tip pulled, but the chuck is ameliorate all around.
- #12
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I've only done a few chuck roasts, I call back if its going to pull depends on the fat content, more than fat improve pull. I merely did two on Tuesday one nearly 3.five lbs the other around 5 lbs. I smoked them both at 225, the smaller 1 I took off after most six 1/4 hrs at 195 (Information technology was dinner time had to consume something), the larger one at 7 ane/4 hrs at 215. Neither were equally tender fall apart every bit a pork shoulder, but they where very Knife tender like cutting virtually through butter. One might say I could have left them on a trivial longer. I think I foiled likewise tardily, may have toughened them a bit.
As for sauce. I take stated earlier I utilize lots of Cattlemans, so for the roast when I foiled I used about 1/4 loving cup of baste juice from h2o pan, and thus when I opened the foil the meat juices plus drip juice made a nice Au Jus, so I go l/50 Au Jus mixed with Cattlemans, so at that place is a nice smokey beefiness flavor to the bbq sauce. The sandwiches weren't pulled beef, they were super tender sliced with bbq sauce and were Yum...
- #xiii
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I accept to vote for Chuck Roast on this i besides. The flavour is much better than brisket too imho.
Dave
- #14
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I use chucks whenever I want pulled beef. Normally can get information technology pretty cheap and information technology has great flavor and a overnice fat content.
- #15
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"I'm with yous fellers..." chuck roast here!
- #16
- ane,928
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Yep.... definitly the chuck roast. Exercise them just like the pork and they are excellent. For me... it'due south hard non to cure a brisket and brand strammi. I'd near feel like I wasted 1 to try and melt it to pull. But.... the bottom line is your gonna have to endeavour both to see which ane yous like the best. Around here whole brisket is cheaper than chuck. I observe chuck on sale and stock up cause I know I'one thousand gonna need some pulled beef in the fridge.
- #17
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Cheers all for the replies. I am going to practise a couple chucks next calendar week and see what happens. We're having a bbq/pinball party here in September to close out the summer, and some guests are adverse to pork. Beef is good all around so I wanted to try that for a change.
- #18
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What he said about chuck roast.
- #19
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Chuck roast for the win, for me.
- #20
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