Best meat for beef chopped/shredded sandwich's?

I use a chuck roll myself. They run about 15-20 lbs and cooks up very nicely on my FEC100. Easy to cook. Here is a link to a search here on the CS forum for chuck rolls.

http://forum.cookshack.com/eve/forums?a=search&reqWords...rum_scope=7091028883

BTW, while they don't put them out in the regular meat cabinets, Sam's Club usually has these in the back. Just ask one of the meat guys as I am sure they can help you.

Is that leaner than a brisket?

Ribdog, if Sams has them do you think Super Wal-Mart might too? I need to go back and read the posted thread, but what will it be labeled as?

mainelydave has a good pictoral of a chuck roll smoke on his site.

Depends on what part of the brisket you are talking about. It is definitely not leaver than the flat. In fact, it probably has a little fat to it than the flat. But is little less fat than the point.

No idea about Wally world since I don't shop there. You can always ask though. Just ask for a chuck roll.

There is a good pictoral over on www.virtualweberbullet.com on a chuck roll.

you might also check with your regular supermarket meat manager.

They may receive chuck rolls,to cut their chuck roasts/steaks from.

The Winn Dixie often does.

The down side at Wallyworld would be that they might be injected with 8%-12% salt water.

Shoulder clods would be an alternative,if you are looking for chopped meat,with some slicable.

You might see this on buffets,and even at Kruez in Lockhart,Tx.

So do you like chuck roll better than shoulder clod? How would you compare the two?

The clod has some gristle on each end that needs trimming.

It also has a couple veins of gristle through it.

You can separate the muscle sections,so some can be sliced and others chopped.

You local market is just more likely to carry the roll,in my experience.

Any way you get chuck,which makes good chopped sandwiches.

So, as I read this I should look at - shoulder roll,shoulder clod,bottom round, something Chuck or Brisket? However, I think I like the Flats better then the points. The Point is just alittle too fatty for my tastes.

Thanks

If you are smoking for a small crowd, try a chuck roast; it is simply a smaller piece of the chuck roll. I just smoked a four pound chuck roast for the family, smoked it for four hours then threw it in the crockpot for convenience. Ten hours later I pulled it down like a butt, takes a little more work, but the principal was the same. Fed seven adults with a smidge of leftover. Serve it up with a little sauce on bun or plate.

If it was me, I'd use a well rubbed top round,let it go to 130, and cut it as thin as possible on an electric slicer (if possible).

OMG!!!

CROCK POT???

Toms & Ribdog: I'll try them both. I have a big cook coming up and I think I can get more servings per cook with a chuck roll or shoulder clod. Thanks.

mlesser: we need to buy briskets together. You can have the flats, I'll take the points!

Jake: that sounds good, though different from what I'm looking for (I'm looking for pulled/chopped beef)

quote:

Originally posted by mlesser:
However, I think I like the Flats better then the points. The Point is just alittle too fatty for my tastes.

Hi ML,

The point CAN be fatty. If you cut the point from the flat when the flat is done, and put the point back on the smoker for another couple of hours, more of the fat will render, and the point will become more tender.

You could hold the flat in the oven at 140 to 150F while the point finishes, then chop both together. You end up with a really moist product. You might try googling "burnt ends" for some more ideas along these lines.