Cut for pulled/shredded beef?

shtrdaveMember

If i wanted to beef in the same manner as pulled pork, what cut or sections would i want?

Would be doing for a larger crowd.

Meat may comes from sams or my local if he can get me what i want. I know the local place has Whole sirloins and i have gotten whole bottom rounds. No brisket as i have already asked about this.

Would be looking for cooking and shredding tips also as i assume beef would not pull nearly as easily as the butts do?

thanks

7/25/082:43 PM

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wheelzSmmmmoooookin'!

For pulled/chopped beef, I prefer brisket. But, if you can't find it I've had pretty good success with anything "chuck." Smoke it just as you would a brisket. It's not as tight grained as brisket but will do the job. Take it up to 195* - 205* internal and you'll do fine.

7/25/083:32 PM

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tomMember

Like wheelz said"chuck".

Depending on volume,your meat manager can order what you want.

Pulled/chopped brisket,is typically for folks that over cooked and had no other choice.The price and access will kill you.

Bottom round will give some pullable,some slicable/chopped.

7/25/083:39 PM

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Former Member

quote:
Originally posted by shtrdave:
If i wanted to beef in the same manner as pulled pork, what cut or sections would i want?

Would be doing for a larger crowd.

Would be looking for cooking and shredding tips also as i assume beef would not pull nearly as easily as the butts do?

thanks

Beef shoulder roasts should be available. The ones I get from B.J.'s run about8-10 lbs
I cook them exactly as I do pork butts. At 200 degrees they pull just as easily as pork. It's funny though. When I'm eating the beef I think it is better than pork but when I'm eating the pork I think that I prefer the pork.

7/25/089:55 PM

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Former Member

For me, because I get briskets around $1.40 a pound, there's nothing better. Just overcooked it (210) and it pulls apart so easy...

7/26/089:03 AM

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ribdogMember

You have to just keep stickin it to the rest of us who pay a whole lot more for briskets!!!

7/26/089:34 AM

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smokenqueQ'n n Brew'n

Just finished what is called a "7 Bone Pot Roast". Supermarket had them on sale for $1.49/lb.. so couldn't passit up.. Pulled it and it turned out great. Just used Montreal with added garlic powder and added chili powder.

7/26/0810:14 AM

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Former Member

quote:
Originally posted by RibDog:
You have to just keep stickin it to the rest of us who pay a whole lot more for briskets!!!

Aint this the truth!

7/26/0811:09 AM

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Former Member

I'm sorry. Just think about your access to Seafood John (Ribdog) and you know I know what you mean.

If I could figure out a way to ship briskets and make money at it, I would.

CAB, aged, briskets, shipped direct to you.

But I wouldn't do it for $1.40

7/26/0811:27 AM

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