I have done a bunch of butts with success, and would like to give shredded beef a try Maybe chipped beef even.
What cuts would i want for each one, temps, seasonings, and any other info you may have to share.
thanks
dave
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Brisket.
Yep, brisket left too long in foil will wind up that way.
Other thoughts would be shoulder roll,shoulder clod,bottom round.
The price should be better.
If you are just wanting a little,buy whatever chuck roast is on sale.
The search at the page top should give you plenty of threads on these.
Hope this helps a little.
Other thoughts would be shoulder roll,shoulder clod,bottom round.
The price should be better.
If you are just wanting a little,buy whatever chuck roast is on sale.
The search at the page top should give you plenty of threads on these.
Hope this helps a little.
Sorry for the short answer.
Yep. I have used several different type beef roasts for shredded/chipped/french dip sammiches. I don't cook to as high a temp as the brisket usually. Some of the better cuts might be good medium rare. Some might need to go as high as most briskets to get more tender.
Good luck.
Yep. I have used several different type beef roasts for shredded/chipped/french dip sammiches. I don't cook to as high a temp as the brisket usually. Some of the better cuts might be good medium rare. Some might need to go as high as most briskets to get more tender.
Good luck.