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Pulled beef?

 
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Firefighter_Chris
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PostPosted: Fri Sep 02 11 10:50 pm    Post subject: Pulled beef? Reply with quote

Was wondering if anyone here has ever made pulled bbq beef? If so what cut of meat did you use and how did you cook it? Thanks.
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Beertooth
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PostPosted: Fri Sep 02 11 10:56 pm    Post subject: Reply with quote

I have done it a couple of times with a chuck roast.

They didn't actually pull the greatest, but smoked chopped beef will do for me. Very Happy
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BigOrson
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PostPosted: Fri Sep 02 11 11:10 pm    Post subject: Reply with quote

Chuck roast. Cook it like a brisket, but pull it at 205.
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zski
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PostPosted: Fri Sep 02 11 11:13 pm    Post subject: Reply with quote

I third the above posts.
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1buckie
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PostPosted: Fri Sep 02 11 11:17 pm    Post subject: Reply with quote

Here's one I did a bit ago~~~~>

http://www.thesmokering.com/forum/viewtopic.php?t=52899

Start @ 1/3 down the post & ends with finish pics farther down.
It was 1/2 of a whole chuck roll....sometimes called clod steak or clod roast. 11# piece. (The whole thing was 23- 1/2 lb.)
Went pretty long, (9 hrs.) @ between 215 & 235 with an early pull at 5 hours to take some bark & then redevelop more bark.
I'm just a backyard BBQ gherkin w/ a bunch of Webers, so you could probably do a smoother job with a big cooker....
Didn't really get a clear idea of what done temp was, cause of the early pull & back on, but I'd guess low 200's
~>K

PS: I've also done it with tri-tip, but it's tricky....
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SoEzzy
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PostPosted: Fri Sep 02 11 11:19 pm    Post subject: Reply with quote

If you have the room and need the quantity then I'd go with Beef Clod a shoulder cut that pulls very well.

But they run from 13 - 22lb and are a a prime cut that is often broken down into other cuts at restaurant level.

I've used clod, and cooked it like brisket, 210 - 215° for about 50 minutes / lb I got a 20lber, I foiled it at 2:00 AM (12 hours into the cook), and it took about 16 hours to start to get into the zone, (I checked it at 6:00), then I cooked in another 2 just to be sure, for pulled beef I don't much bother, (worry), about overcooking it, so I went back to bed until 8:00 AM, then took it off the pit and rested it for 4 hours in a cooler before serving it for a great lunch.

I've also done it with Chuck roast like Beertooth!
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Smokin' Hoglegs
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PostPosted: Fri Sep 02 11 11:32 pm    Post subject: Reply with quote

My local publix usually has some shoulder (clod) sections in the 4-5 lb range. Great for pulled beef.
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BriGreentea
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PostPosted: Sat Sep 03 11 12:00 am    Post subject: Reply with quote

I tried doing it using a tri tip and turned out dry and didn't pull well. Only wanted to try it because I couldn't find a good chuck. Next time I smoke a tri tip it's going to be taken off at 140 degrees if even that, rested and sliced which did once and was great.

I strongly suggest if making chopped beef to use a chuck and marinade it like you would a brisket but do not let it smoke for hours on end or will be dry. At least my first two attempts this happened. Now I let it get to about 140 which shouldn't take more then an hour depending on your cooker and size of the chuck then I braise it with beef broth or cola that was previously injected into it, place it in a pan and cover it with foil.and put it back in the cooker until it gets to 200. I only have one little instant thermometer and will poke a hole into it. Aside from how it feels and what the gauge is you'll know when to take it off. Then rest it, then use two forks or whatever you choose to pull it.
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OwenStubbs
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PostPosted: Sat Sep 03 11 12:16 am    Post subject: Reply with quote

Chuck roasts, as see in this post. I will sometimes do with BBQ sauce, like pulled pork, or Italian beef style, as seen in this post
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sixfofalcon
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PostPosted: Sat Sep 03 11 1:39 am    Post subject: Reply with quote

I've done it with chuck roasts and briskets.

The briskets I'll do 14-18 hours at 250-275°, and a lot of the "pullability" depends on the particular cut you end up with. Sometimes they flake apart really nicely, other times you get a little bit that will flake apart and the rest you have to chop. But either way, I much prefer them to sliced brisket. I think I'm weird in that regard... the people that have tasted my pulled brisket love it, but when I talk about it with other people they think I'm crazy for not slicing it. Confused

The chuck roasts I've done hotter and faster, but I can't recall exactly what times & temps I've used.

I don't marinate, inject, or foil anything. Just dry rub, and (this may be the secret) put some boston butts on the grate above. Wink
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istock74
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PostPosted: Sat Sep 03 11 3:02 am    Post subject: Reply with quote

This thread made me want to cook a clod....I went to the grocery store said hey, you got any shoulder clods back there.....meat guy says A CLOD! Those are nasty what you want one of them for!!!

I say don't question me MEAT JOCKEY!

He grabs 1, it weighs 17#..... USDA Select.... $3.49 / #$59.33 total......

Im like, so $3.49 a # for meat you just referred to as "nasty"?

I passed.
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MacEggs
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PostPosted: Sat Sep 03 11 3:17 am    Post subject: Reply with quote

I saw a clod today that was just shy of 17 lbs.
Price was $2.72/lb. Is that good?
I have never done one, but want to
and this thread is already bookmarked. Smile
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1buckie
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PostPosted: Sat Sep 03 11 4:36 am    Post subject: Reply with quote

2.72 is sorta reasonable, I paid 3.29 for choice & still hemmmed & hawed for awhile before I did.....

~~~>K
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