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08-24-2007, 08:28 AM
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#1
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Senior Cook
Join Date: Jul 2006
Location: Eau Claire, WI
Posts: 373
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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
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08-24-2007, 08:54 AM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,237
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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.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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08-24-2007, 08:56 AM
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#3
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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Thats what I use ! Very good.
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Grandma's Boys - Isaiah (11) Cameron (3 )
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08-24-2007, 09:46 AM
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#4
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Assistant Cook
Join Date: Aug 2007
Posts: 35
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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
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08-24-2007, 09:51 AM
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#5
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,542
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Brisket or chuck will work. However never as good as pork IMO!
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08-24-2007, 09:58 AM
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#6
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Master Chef
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
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Quote:
Originally Posted by Uncle Bob
Brisket or chuck will work. However never as good as pork IMO!
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Pork Rules --- !!!!!!!!
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Grandma's Boys - Isaiah (11) Cameron (3 )
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08-24-2007, 10:14 AM
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#7
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Assistant Cook
Join Date: Aug 2007
Posts: 35
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Ever try "burnt ends"  ? Not to sway you  .
Take care,
Brian
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08-24-2007, 10:27 AM
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#8
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Chef Extraordinaire
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
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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.
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kitchenelf
"Count yourself...you ain't so many" - quote from Buck's Daddy
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08-24-2007, 10:29 AM
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#9
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,237
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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?
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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08-24-2007, 10:53 AM
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#10
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,542
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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
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08-24-2007, 10:58 AM
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#11
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,237
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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
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08-24-2007, 11:14 AM
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#12
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,542
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Quote:
Originally Posted by Andy M.
UB, isn't brisket mostly sliced rather than pulled?
I was thinking about the absence of pulled beef in the BBQ world.
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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
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08-24-2007, 11:18 AM
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#13
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Executive Chef
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
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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.
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Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
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08-24-2007, 11:30 AM
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#14
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,237
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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.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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08-24-2007, 11:39 AM
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#15
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Chef Extraordinaire
Join Date: Nov 2006
Location: Small Town Mississippi
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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
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08-24-2007, 11:47 AM
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#16
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 49,237
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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.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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08-26-2007, 08:40 PM
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#17
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Senior Cook
Join Date: Jul 2006
Location: Eau Claire, WI
Posts: 373
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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
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08-26-2007, 10:06 PM
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#18
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Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,213
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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
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