"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-24-2007, 08:28 AM   #1
Senior Cook
 
Join Date: Jul 2006
Location: Eau Claire, WI
Posts: 373
Pulled Pork -> Shredded Beef

I am wondering what cut of meat I can buy and smoke in the same fashion as a Pork Shoulder to leave me with a smoked shredded beef. Is Brisket the only cut, or the recommended cut?

-Brad

__________________

candelbc is offline   Reply With Quote
Old 08-24-2007, 08:54 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
You could try chuck. It's roughly the same part of the front shoulder as the butt for pulled pork. It has a good amount of fat and connective tissue.

Someone with more BBQ experience will chime in to answer with more experience.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-24-2007, 08:56 AM   #3
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Thats what I use ! Very good.

__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 08-24-2007, 09:46 AM   #4
Assistant Cook
 
Join Date: Aug 2007
Posts: 35
A few times I have been dozing at the final temp. point for briskets and they have gone up to around 205 degrees (Darn temp. gauge alarm just isn't loud enough some days).

At that point it shredded pretty nicely.

Take care,

Brian
BBQ'd Dude is offline   Reply With Quote
Old 08-24-2007, 09:51 AM   #5
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Brisket or chuck will work. However never as good as pork IMO!
__________________
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, 09:58 AM   #6
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Quote:
Originally Posted by Uncle Bob View Post
Brisket or chuck will work. However never as good as pork IMO!

Pork Rules --- !!!!!!!!
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 08-24-2007, 10:14 AM   #7
Assistant Cook
 
Join Date: Aug 2007
Posts: 35
Ever try "burnt ends" ? Not to sway you .

Take care,

Brian
BBQ'd Dude is offline   Reply With Quote
Old 08-24-2007, 10:27 AM   #8
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I too would vote for chuck here. Don't rush the cooking process though. You want to cook it long enough to shred. If it doesn't shred it's not done.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-24-2007, 10:29 AM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
So if we mostly agree that chuck is a good choice, how come no one ever hears about chuck as a standard 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 offline   Reply With Quote
Old 08-24-2007, 10:53 AM   #10
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
Brisket is the gold standard in the Beef BBQ world. Chuck is an alternative, and while it can be good, not as good as brisket IMO.
__________________
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, 10:58 AM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
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 offline   Reply With Quote
Old 08-24-2007, 11:14 AM   #12
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
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, 11:18 AM   #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, 11:30 AM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
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 offline   Reply With Quote
Old 08-24-2007, 11:39 AM   #15
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,515
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, 11:47 AM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,279
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 offline   Reply With Quote
Old 08-26-2007, 08:40 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, 10:06 PM   #18
Head Chef
 
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,213
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





All times are GMT -5. The time now is 02:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×