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SmokinJo Newbie

Joined: 18 Jul 2007 Posts: 29 Location: Ferndale, WA
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Posted: Thu Jul 19 07 10:46 pm Post subject: Pulled Beef |
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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 _________________ Bar-B-Chef Offset Smoker
"If at first you don't succeed destroy all evidence that you tried." |
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allsmokenofire BBQ All Star

Joined: 26 Apr 2005 Posts: 5051 Location: Oklahoma
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Posted: Thu Jul 19 07 10:55 pm Post subject: |
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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. _________________ Mike
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chef_hog BBQ Fan

Joined: 07 Sep 2006 Posts: 263 Location: Middletown, DE
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Posted: Fri Jul 20 07 2:45 am Post subject: |
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Beef Shoulders work also just like butts use the same method. |
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mikek Newbie
Joined: 09 May 2006 Posts: 65 Location: Portland, Or
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Posted: Sun Jul 22 07 7:13 am Post subject: |
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How many hours per pound are we talking? When smoking chuck is the time similar to pork butt? |
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allsmokenofire BBQ All Star

Joined: 26 Apr 2005 Posts: 5051 Location: Oklahoma
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Posted: Sun Jul 22 07 8:28 am Post subject: |
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mikek wrote: | How many hours per pound are we talking? When smoking chuck is the time similar to pork butt? |
At 250ish* smoker temp you're looking at about 1.25 hrs./lb. for a 3-4 lb. roast...significantly less than that if your doing the whole clod. _________________ Mike
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River City BBQ
Joined: 06 Aug 2007 Posts: 22
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Posted: Mon Aug 13 07 3:44 am Post subject: |
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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. |
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SmokinJo Newbie

Joined: 18 Jul 2007 Posts: 29 Location: Ferndale, WA
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Posted: Tue Aug 14 07 3:43 am Post subject: |
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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. _________________ Bar-B-Chef Offset Smoker
"If at first you don't succeed destroy all evidence that you tried." |
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allsmokenofire BBQ All Star

Joined: 26 Apr 2005 Posts: 5051 Location: Oklahoma
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Posted: Tue Aug 14 07 5:34 am Post subject: |
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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. _________________ Mike
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SmokinJo Newbie

Joined: 18 Jul 2007 Posts: 29 Location: Ferndale, WA
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Posted: Tue Aug 14 07 6:54 am Post subject: |
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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? _________________ Bar-B-Chef Offset Smoker
"If at first you don't succeed destroy all evidence that you tried." |
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allsmokenofire BBQ All Star

Joined: 26 Apr 2005 Posts: 5051 Location: Oklahoma
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Posted: Tue Aug 14 07 10:08 am Post subject: |
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SmokinJo wrote: | 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? |
Chuck roast here is usually $2.39-2.49/lb.....on sale for $1.88/lb a couple weeks ago so I had to stock up. _________________ Mike
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SmokinJo Newbie

Joined: 18 Jul 2007 Posts: 29 Location: Ferndale, WA
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Posted: Tue Aug 14 07 10:54 am Post subject: |
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Dang 1.89 thats cheap, where did you find that at? _________________ Bar-B-Chef Offset Smoker
"If at first you don't succeed destroy all evidence that you tried." |
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allsmokenofire BBQ All Star

Joined: 26 Apr 2005 Posts: 5051 Location: Oklahoma
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Posted: Tue Aug 14 07 11:05 am Post subject: |
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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. _________________ Mike
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SmokinJo Newbie

Joined: 18 Jul 2007 Posts: 29 Location: Ferndale, WA
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Posted: Tue Aug 14 07 10:43 pm Post subject: |
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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. _________________ Bar-B-Chef Offset Smoker
"If at first you don't succeed destroy all evidence that you tried." |
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