Pulled Beef

SmokinJo · Posted: Thu Jul 19 07 10:46 pm Post subject: Pulled Beef

What is the best cut to use to produce a pulled pork dish, but with beef? Does anyone have any recipes? Also is the same cooking and finishing temps used when doing beef instead of pork?

Joe
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allsmokenofire · Posted: Thu Jul 19 07 10:55 pm Post subject:

I think chuck roasts work best for pulled beef. Prep and cook like you would brisket, but take the internal temp up to 200-205*. Let rest a little and shred in a pan or bowl w/ 2 forks, pull out any nasty bits, mix w/ a little sauce and the pan juices and you're good to go.
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chef_hog · Posted: Fri Jul 20 07 2:45 am Post subject:

Beef Shoulders work also just like butts use the same method.

mikek · Posted: Sun Jul 22 07 7:13 am Post subject:

How many hours per pound are we talking? When smoking chuck is the time similar to pork butt?

allsmokenofire · Posted: Sun Jul 22 07 8:28 am Post subject:

River City BBQ · Joined: 06 Aug 2007 Posts: 22

We buy the whole clod from Sam's or US foods Sysco ect, the clod is around 20 lbs so we split it in half. We smoke it with hicory to 165 then foil it until it reachs 195-200 then pull it like you a pork shoulder. Yield is about the same as a shoulder. The beef seems to dry out faster so we somtimes use beef stock to keep it moist.

SmokinJo · Posted: Tue Aug 14 07 3:43 am Post subject:

I heard now of some people pulling brisket. Is this is a good meat to pull as well? Also what would you call a beef shoulder in the meat department because I've never seem to have seen beef shoulder.
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allsmokenofire · Posted: Tue Aug 14 07 5:34 am Post subject:

IMO, pulled brisket gets kind of stringy because the muscle fibers are so long. Ask your butcher/meat dept. for a chuck roast or arm roast which is what I prefer for pulled beef.
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SmokinJo · Posted: Tue Aug 14 07 6:54 am Post subject:

Thanks. I haven't done a chuck roast yet, mainly because dollar per pound its usually more expensive than a pork butt. What do you guys usually pay?
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allsmokenofire · Posted: Tue Aug 14 07 10:08 am Post subject:

SmokinJo · Posted: Tue Aug 14 07 10:54 am Post subject:

Dang 1.89 thats cheap, where did you find that at?
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allsmokenofire · Posted: Tue Aug 14 07 11:05 am Post subject:

A local grocery store chain here called Reasor's. All the beef they sell is choice grade Certified Angus Beef....they carry quite a few cuts in prime grade as well. Their beef prices are as good as any grocery store in town, and only slightly higher than Sam's Club.
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SmokinJo · Posted: Tue Aug 14 07 10:43 pm Post subject:

In my town we don't have a sam's club, but we do have a Cosco. I'll have to get my dad to hook me up with his card. Thanks for the info.
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