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15 replies

pulled beef

T twoferMember
I have been getting rave reviews by showing up at pot luck events with one or two pulled pork butts; cheap, almost foolproof, and a really good sandwich. Just not my favorite. So I was thinking, what about those Sunday chuck roasts that mom used to make, that used to fall apart when you looked at them? Couldn't I make pulled beef?
I didn't find much advice, other than beef costs a lot more than pork. Well, chuck roast went on sale this week and I bought the fattiest, most well-marbled piece I could find. I placed it in a glass casserole and filled it halfway up the side with beef broth (I was thinking braising, but it did not get hot enough), placed it in the smoker at 225 degrees until internal temperature reached 170 degrees. I didn't think it was finished, I was just curious. Excellent smoke and tough as leather on the top, more tender and less smoky on the submerged side. I then dropped it in a hot crockpot with the juices from the casserole and essentially boiled/braised it for another two hours and it pulled down just like I anticipated. I rolled the finished beef in a small amount of commercial barbecue sauce, heated it up and placed it on a bun. A most excellent sandwich, the flavors of brisket with a tenth of the labor. I am thinking next time of smoking to the mystical 140 degrees internal and then going straight to the crockpot. Anyone have any advice/experience in this arena?
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FM Former Member
twofer,
Why don't you just smoke it for the taste ( about 6hrs) then wrap it in foil stick it in the oven, say around 250 deg for about 3 to 4 hrs and I think you will get the same results. When I started Q'n 20 yrs ago I didn't have a chopper to shredd my brisket, so I would cook it till it was pretty much mush (I call it), take it out cut it length wise twice giving me 3 pcs of meat and shred it with a fork by hand and remove all the fat then add sauce. People go crazy over it and it stores great and makes an awsome sandwich. But when I got to feeding 100+ sandwiches I had to buy a chopper and now I can do a 100 lbs of brisket in about an hr. and people still love it. I alway yield 60%+ and a loss of 40%. That's after I add sauce. Then take a 4 1\2" bun stuff a half cup full of pulled meat and it's just right for the bun and easy to figure the lbs. One pound per four people, great money maker.
FM Former Member
JR,

I know BC's, you ever sell it, gimme a call! And I agree with your thoughts, smoke the meat for the flavor and then wrap to keep it moist (oh, but I hate foil).

You might think other cuts of meat twofer. Chuck costa lot more than brisket and you can get brisket to the "really tender and easy to chop stage" by cooking longer. Yes, that's the official definition, the RTAETCS stage.
FM Former Member
That's a great price. New they're over $1,500 I think (certainly over $1000)

The key is the bowl. As I was warned this weekend by someone, the bowl sometimes gets hung on a rack, falls off and gets warped.

Just do a search in google for new and you'll find prices. Let us know.

Russ
T tomMember
I'm not sure whether this tread is about pulled beef,pulverized beef,or choppers,but here is a thought.

Back at the start,twofer brought up beef in KY.

Well now finding anything like brisket at the grocery, that isn't corned,or $3.50/lb select flats can be difficult.

So,his thoughts about chuck weren't all bad,with just a little tweak on the technique.

Some of ya'll know that I cook brisket right regular,so I don't disparage ways to use it.

Even Texans,have been known to cater shoulder clods,or chuck rolls,when beef is called for.

They do tend to be a little kinder to the cook and hold a little better,sometimes.

I have included a thread that may give folks some ideas to pursue.
http://forum.cookshack.com/cgi-bin/ultimatebb.cgi?ubb=s...=2453669-151500-P358
T twoferMember
[QUOTE]Originally posted by Tom:
[QB] I'm not sure whether this thread is about pulled beef,pulverized beef,or choppers,but here is a thought.

Back at the start,twofer brought up beef in KY.

Well now finding anything like brisket at the grocery, that isn't corned,or $3.50/lb select flats can be difficult.

This thread did kind of run away to choppers, but I think my original point was lost. The reason I bought my first smoker is because I love a good brisket and nobody in these parts smokes anything but pork. However, when I am smoking for just myself and my wife I don't always want to deal with an 11 pound brisket which often is not that inexpensive. Smoking the chuck roast is not too expensive when I am not serving a crowd, and I am not opposed to paying a few dollars more for beef. Heck, the supermarket deli charges 7 dollars a pound for pulled pork. My pulled beef was just a little bit tougher to chew than pork, and I was hoping to find ways to improve on it. The choppers sound interesting, though I am not quite ready to quit my day job.
T tomMember
JR steered you right about how to really tenderize the roast.

Like Smokin says,the CS is a moist cooker and you should be able to cook a well marbled chuck roast up to 195� and pull it like a butt.

If that doesn't suit you,try this.

Smoke to 165�-170� internal.

Place on double foil,slice an onion to cover the top,add about a 3/4 cup of beef stock,with a little commercial sauce and seal tightly.

Cook to over 195�,pull out and let rest in the foil for at least 1/2 hour.

Be just like you remember momma makin'.

One thought on finding brisket.

If you have a super wally,they typically carry noninjected packers for $1.28/lb.

Sometimes they get cases of choice,mixed in with the select, at the same price.

Brisket freezes well,and goes well in other dishes.

Tom-Fl
U of Ky '69
FM Former Member
Sort of new to this since treating myself to a 55 for xmas. I have one successful pork butt under my belt and plan to fire up round two this weekend.

I will be attempting a 14lb chuck roll. Based on what I've read here, I should plan to do it just like the pulled pork.

Thanks to all of the posts out here for guiding me along.

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