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Pulled Beef

 
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SmokinJo
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Joined: 18 Jul 2007
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Location: Ferndale, WA

PostPosted: Thu Jul 19 07 10:46 pm    Post subject: Pulled Beef Reply with quote

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
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PostPosted: Thu Jul 19 07 10:55 pm    Post subject: Reply with quote

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
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PostPosted: Fri Jul 20 07 2:45 am    Post subject: Reply with quote

Beef Shoulders work also just like butts use the same method.
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mikek
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PostPosted: Sun Jul 22 07 7:13 am    Post subject: Reply with quote

How many hours per pound are we talking? When smoking chuck is the time similar to pork butt?
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allsmokenofire
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PostPosted: Sun Jul 22 07 8:28 am    Post subject: Reply with quote

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.
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PostPosted: Mon Aug 13 07 3:44 am    Post subject: Reply with quote

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
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PostPosted: Tue Aug 14 07 3:43 am    Post subject: Reply with quote

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
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PostPosted: Tue Aug 14 07 5:34 am    Post subject: Reply with quote

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
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PostPosted: Tue Aug 14 07 6:54 am    Post subject: Reply with quote

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
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PostPosted: Tue Aug 14 07 10:08 am    Post subject: Reply with quote

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.
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SmokinJo
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PostPosted: Tue Aug 14 07 10:54 am    Post subject: Reply with quote

Dang 1.89 thats cheap, where did you find that at?
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allsmokenofire
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PostPosted: Tue Aug 14 07 11:05 am    Post subject: Reply with quote

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
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PostPosted: Tue Aug 14 07 10:43 pm    Post subject: Reply with quote

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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