question about pulled beef

[dfi]

I have never had super great luck with brisket and we all pretty well like pulled or chopped rather than sliced beef. I am looking for suggestions about cuts of meat to use and method. I did a couple of chuck roasts in a foil pan in my electric smoker that came out pretty good.

I am pretty well open to anyhing if anyone has any ideas

 

[sluggo]

I don't know if it is permitted to link to another site, but I read alot about beef 'clod' other here:http://askabutcher.proboards.com/index.cgi?board=Beef&action=display&thread=87

it is tough to find, but you end up with like pulled pork, except it is beef! Much better than a manwitch!

 

[bigwheel]

Its real hard to beat brisket. All you have to do it wrap it with some liquid and overcook it and you got mushy beef which can be torn asunder in any direction. Danny Gaulden did a side by side test on clods vs briskets and though the clods yielded a little mo copiously the briskets being a lot cheaper blew it out of the water for all practical purposes including flavor. Anything would beat chuck roast. I hate the texture of that stuff. It comes off in plugs or something.

 

[dfi]

Its real hard to beat brisket. All you have to do it wrap it with some liquid and overcook it and you got mushy beef which can be torn asunder in any direction. Danny Gaulden did a side by side test on clods vs briskets and though the clods yielded a little mo copiously the briskets being a lot cheaper blew it out of the water for all practical purposes including flavor. Anything would beat chuck roast. I hate the texture of that stuff. It comes off in plugs or something.

you peak my interest here....do you wrap it from the begining, at the end.....more details if you don't mind

 

[Griff]

Pulled chuck is the way to go. Larry, help him out.

 

[swampsauce]

http://wolfepit.blogspot.com/2009/11/sm ... roast.html
http://wolfepit.blogspot.com/2009/10/pe ... -beef.html

great place to start.

 

[Larry D.]

http://wolfepit.blogspot.com/2009/11/smoked-pulled-chuck-roast.html
http://wolfepit.blogspot.com/2009/10/pe ... -beef.html

great place to start.

I'll second that. Pepper stout beef is good stuff. I found some leftover in the freezer last week and used it as tamale filling. Try it, you'll like it!

 

[ScottyDaQ]

I'll chime in with Chuck for my vote as well.

 

[dfi]

thanks for the help...i will do my research, give it another try and post my results

 

[Captain Morgan]

I don't know if it is permitted to link to another site, but I read alot about beef 'clod' other here:http://askabutcher.proboards.com/index.cgi?board=Beef&action=display&thread=87

it is tough to find, but you end up with like pulled pork, except it is beef! Much better than a manwitch!

btw, it is absolutely ok to link to other sites here. That's one of the reasons this board
got started....free talk about cooking, with as much info as possible.

 

[bigwheel]

Wrap the brisket when it hits around 160-170 in the flat. For the liquid I like Walter Jettons Mop for all BBQ meats. Recipe is floating around all over cyber space. Maybe one on here I forget right now. Put it back on the fire and pull it when you stick it with your gauge and it accidentally goes through both sides of the foil and bumps the bottom of the pit.

Its real hard to beat brisket. All you have to do it wrap it with some liquid and overcook it and you got mushy beef which can be torn asunder in any direction. Danny Gaulden did a side by side test on clods vs briskets and though the clods yielded a little mo copiously the briskets being a lot cheaper blew it out of the water for all practical purposes including flavor. Anything would beat chuck roast. I hate the texture of that stuff. It comes off in plugs or something.

you peak my interest here....do you wrap it from the begining, at the end.....more details if you don't mind

 

[LarryWolfe]

Wrap the brisket when it hits around 160-170 in the flat. For the liquid I like Walter Jettons Mop for all BBQ meats. Recipe is floating around all over cyber space. Maybe one on here I forget right now. Put it back on the fire and pull it when you stick it with your gauge and it accidentally goes through both sides of the foil and bumps the bottom of the pit.

Its real hard to beat brisket. All you have to do it wrap it with some liquid and overcook it and you got mushy beef which can be torn asunder in any direction. Danny Gaulden did a side by side test on clods vs briskets and though the clods yielded a little mo copiously the briskets being a lot cheaper blew it out of the water for all practical purposes including flavor. Anything would beat chuck roast. I hate the texture of that stuff. It comes off in plugs or something.

you peak my interest here....do you wrap it from the begining, at the end.....more details if you don't mind

If you want pulled beef, stick with chuck. More flavor and cheaper. If you want sliced tender beef, go with the brisket for more $ and less flavor, unless you're talking about the point. I'd eat pulled chuck 10 out of 10 days over sliced brisket.

 

[bigwheel]

When folks live North of the Red and East of the Sabine their thinking gets cornfused. They start eating grits and trying to bbq chuck roast etc.

 

[LarryWolfe]

When folks live North of the Red and East of the Sabine their thinking gets cornfused. They start eating grits and trying to bbq chuck roast etc.

LOL You Texans are contradictionary (for you Jeff).........Beef Clod is extremely poopular in Texas correctamundo?? And where might you tink the clod come from? Why be it comes from the shoulder also called chuck.....Now when folks live South of the Red and East of the Sabine their thinking is just backasswards and they pull briskets and wear big hats....

 

[bigwheel]

Well I aint never even seen a clod let alone try to eat one. It just sounds nasty. Nearly as bad as a knuckle. You can get them peeled if you want.

 

[BigAL]

Well I aint never even seen a clod let alone try to eat one. It just sounds nasty. Nearly as bad as a knuckle. You can get them peeled if you want.

LOL, BW!

I smoked a case and a half of clods(about 120#'s IIRC) for a graduation party this yr. Could only fit 1-2 on 1/2 of the CS whole hog smoker. They can weight up around
25#'s each but most around 20#'s. Cut out a bit of silver skin, cut off this "hide" look'n membrane, rub it and throw on the smoker. Worst part is the chuck eye steak part gets over done compared to the rest, but it tastes so good. When I do pulled beef I will probably always use the clod because it's cheaper and you'll have plenty of leftovers to vac pac.

Just my opinion.

 

[bigwheel]

Do look a lot like chuck roast.

 

[Nick Prochilo]

Plenty of clods around this forum!