Pulled Beef bbq

I cook mine up to about 165 and then double foil them. Put them back in until they reach 190-195. Take them out, put them in a pan and let them sit for an hour, then shred. Make sure you keep the liquid in the bottom of the foil. Degrease it and mix the remaining liquid back in with the shredded beef. It will be excellent.

John

Hey RibDog,

What do you think on the choice of this cut of meat. I asked the same question on another board and everyone says no.

Whats your thoughts??

I have never cooked a bottom round. If I am going to make shredded beef, I use a chuck roll. They run around 13 to 20 lbs. The round could be a little tougher than the chuck roll and not have as high a fat content. But since you got it, give it a try. Then next time, try a chuck roll to see which one you prefer.

John

I agree. You need good fat marbling for pulled Q sammiches. Otherwise, you might as well be slicing and doing french dips.

Around here,the Southern Pride reps teach their users to cook them up to about 145º and run through their commercial slicer.

That is your beef plate at the chains.

In general there are only a few cuts of meat that lend themselves to low and slow cooking. The chuck and brisket have a lot of intramuscular collagen that turns to gelatin during a long cook. This is what keeps the meat from drying out as it goes from being cooked to being very tender..tender enough to be pulled. I cook a Beef Bourguignonne that requires a slow braise and the only meat that is recommended is a chuck cut. Other cuts of meat go from being tender and nicely done to being overdone and tough. I have been experimenting with pulling brisket. I cook it until it reaches 170 then foil and bring it to 200 to 205. I then put it in a Cambro for 3 hours. It pulls beautifully. In my experience, a round roast would be at its best when it is medium rare on the inside (150 degrees), it would be tender and juicy. At 200 degrees, it would be tough and dry. Just my 2 cents from my limited experience. Good luck

I pretty much agreed with you, WJR, until I read medium rare at 150*. Medium rare is more like 125* and 150* is closer to medium well.

Just in case anyone is unfamiliar with a 'chuck roll', that is a huge piece of meat which your supermarket butcher cuts into chuck roasts. I have cooked a few 2 to 3 pound chuck roasts and treated them just like a pork butt; slowly take them to about 195 degrees internal, then pull and sauce for sandwiches. A little leaner and a lot more expensive, but you will wow the crowd that has an aversion to pork.