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pulled beef

 
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macattack756
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PostPosted: Mon Dec 28 15 2:01 am    Post subject: pulled beef Reply with quote

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.
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Harry Nutczak
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PostPosted: Mon Dec 28 15 3:23 am    Post subject: Reply with quote

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
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macattack756
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PostPosted: Mon Dec 28 15 5:49 am    Post subject: Reply with quote

I wrap almost everything i cook, it finishes faster and retains moisture. Thanks
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The Midnight Smoker BBQ
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PostPosted: Fri Jan 08 16 7:58 am    Post subject: Reply with quote

Would a Chuck Roll be a good choice for pulled beef?
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Mr Tony's BBQ
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PostPosted: Fri Jan 08 16 10:10 am    Post subject: Reply with quote

The Midnight Smoker BBQ wrote:
Would a Chuck Roll be a good choice for pulled beef?


I have used both with great results.
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CraigE
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PostPosted: Tue Jan 12 16 12:59 am    Post subject: Reply with quote

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
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Prairie Smoke
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PostPosted: Thu Jan 21 16 9:01 am    Post subject: Reply with quote

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.
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CraigE
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PostPosted: Thu Jan 21 16 9:57 pm    Post subject: Reply with quote

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.
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