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macattack756 Newbie
Joined: 17 Mar 2010 Posts: 72 Location: San Diego
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Posted: Dec 28 2015 Post subject: pulled beef |
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What do you think, brisket or shoulder clod? I've never cooked a clod, but i was thinking it would be more forgiving. I was going to quarter it to get more bark. _________________ Homemade U.D.S.
WSM, Traeger |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Dec 28 2015 Post subject: |
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Clod is almost indestructible, and the yield is much higher.
When We've had requests for a pulled or shredded beef, we use a "Texas Crutch"* to finish it so it pulls easily and stays very moist.
* Wrap it in foil for the last 2 hours _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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macattack756 Newbie
Joined: 17 Mar 2010 Posts: 72 Location: San Diego
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Posted: Dec 28 2015 Post subject: |
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I wrap almost everything i cook, it finishes faster and retains moisture. Thanks _________________ Homemade U.D.S.
WSM, Traeger |
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The Midnight Smoker BBQ Newbie

Joined: 23 Jul 2011 Posts: 72 Location: Antelope, California
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Posted: Jan 08 2016 Post subject: |
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Would a Chuck Roll be a good choice for pulled beef? _________________ Steve Whiting
The Midnight Smoker BBQ
SJG, Genesis EP-320, 22" OTG/Cajun Bandit Conversion with Rib-O-Lator, 22" Platinum, Jumbo Big Drum Smoker, Lang 60 Deluxe |
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Mr Tony's BBQ BBQ All Star

Joined: 01 Aug 2010 Posts: 5067 Location: Fredonia Wi
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CraigE BBQ Fan

Joined: 07 Apr 2014 Posts: 153 Location: Sandusky, OH
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Posted: Jan 12 2016 Post subject: |
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As long as it's not brisket, because that would be a crime to treat a beautiful piece of meat like that. In fact, I think you could get shot in Texas for doing that to a brisket! Lol _________________ Smokin Heifer BBQ
In God We Trust!
Reborn Oyler 700
Meadowcreek TS250 w/Insulated firebox
Modified OK Joe's Highland Smoker |
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Prairie Smoke Newbie

Joined: 08 Jul 2008 Posts: 95 Location: Regina, SK
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Posted: Jan 21 2016 Post subject: |
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Chuck roll is my favourite, it's got more collagen and fat than clods. Lower yield though!
Brisket for pulled beef doesn't really work well, the lean flat muscle gets pretty dry when it's "pulled". Chopped brisket is another story, since you can mix in the point muscle. _________________ Competitor, Caterer, Food truck, Ribfests
Cooking on:
Southern Pride XLR-1400, SPK-500, SP-700 (latter 2 on 32' rifest rig)
JR Enterprises 23-60 pit
Traeger 200, Lil Tex, Memphis Pro, Yoder YS640
WSMs, UDS
FEC-100 x2, Primo oval XL
Weber 22" kettle & smokey joe |
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CraigE BBQ Fan

Joined: 07 Apr 2014 Posts: 153 Location: Sandusky, OH
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Posted: Jan 21 2016 Post subject: |
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Yes Sir, chopped beef if your not going to make burnt ends is the best solution to the remains of the flat and point because you can add sauce and jue to moisten the meat. _________________ Smokin Heifer BBQ
In God We Trust!
Reborn Oyler 700
Meadowcreek TS250 w/Insulated firebox
Modified OK Joe's Highland Smoker |
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