"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 08-24-2007, 11:58 AM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,357
UB, isn't brisket mostly sliced rather than pulled?

I was thinking about the absence of pulled beef in the BBQ world.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-24-2007, 12:14 PM   #12
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Andy M. View Post
UB, isn't brisket mostly sliced rather than pulled?

I was thinking about the absence of pulled beef in the BBQ world.
Andy..

Yes, brisket is mostly sliced, or chopped for sandwiches. The absence of 'pulled" beef is, (I think) due to the fact that no cut of beef I have ever found, when cooked to a pullable degree 180*+ is as "toothsome' as pork. Thus most BBQ beef sandwiches I have ever encountered has been chopped meat. Obviously, one can make a darn good sandwich out of thinly sliced brisket too.
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-24-2007, 12:18 PM   #13
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I have to agree with Uncle Bob on this. Most of the BBQ places here sell brisket, either sliced or chopped.

I thought about smoking some chuck at home a couple years ago, but the one thing that stopped me was the price. Chuck costs about twice as much, per pound, as pork butt does.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 08-24-2007, 12:30 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,357
I'm going to have to try a "beef butt" - chuck roast - to make pulled beef. It will be interesting to test the texture and flavor with a rub and a mop as I do with a pork butt.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-24-2007, 12:39 PM   #15
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Andy, when you do this, try to find at least a 5 pounder. The smaller roast found in most retail markets will be to small to give you the real sense of BBQ chuck. Cook very low 200-210, baste often. (And quickly if you are on a grill.) Pulled will be ok...sliced even better
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 08-24-2007, 12:47 PM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,357
Ub, I've overcooked a pot roast using chuck and ended up with shredded rather than sliced pot roast. I just have never heard of one being done like a pulled pork.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 08-26-2007, 09:40 PM   #17
Senior Cook
 
Join Date: Jul 2006
Location: Eau Claire, WI
Posts: 373
It sounds like the next time I smoke some beef I will have to do a brisket AND chuck roast. The butcher I was talking to agreed that a Chuck Roast would be perfect to try. He hadn't done it himself yet, so he was excited for me to try.

-Brad
__________________
candelbc is offline   Reply With Quote
Old 08-26-2007, 11:06 PM   #18
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
Me thinkes that beef would not pull but be stringy and tough as shoe leather.
I over cooked a brisket and it was so stringy I ground it and had sandwich spread stick to PORK It rules. In all of BBQ there is nothing that tastes better than a smoked pork butt done well
__________________

__________________
Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:41 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.