Best beef for chopped beef?

chumslam

Newbie

Original poster

Jul 13, 2014

14

10

• May 12, 2015

• #1

Obviously brisket would be the #1 choice but I am looking for something cheaper. I smoke brisket and slice it, im looking for beef to just smoke until tender and chop.

Thank you in advance everybody!

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• May 12, 2015

• #2

I would use Chuck. There is a little more fat to deal with but after chopping you would not see any you miss...JJ

 

worktogthr

Master of the Pit

OTBS Member

SMF Premier Member

Nov 3, 2013

2,928

1,032

Massapequa, NY (Long Island)

• May 12, 2015

• #3

I second the chuck! Although lately it's not too cheap either. One thing I've learned is no two chuckies are alike especially if you are looking for pulled beef. Sometimes it will pull at 205, sometimes 210. Sometimes not at all and you do have to chop it. Fickle piece of meat but delicious!

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• May 12, 2015

• #4

How about a seven home roast? Usually a few dollars less than Chuck, but same composition. The restaurant supply here sells what is called special trim, which the Mexican joints use for the picadillo (shredded beef), maybe that would work. It's super cheap around $3-3.50 a pound.

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• May 13, 2015

• #5

Not sure that you are going to find a cheaper cut per pound than brisket.  If you can come across a shoulder clod, you might get off a bit cheaper there.  Shoulder clod is a favorite for doing a lot of chopped beef.

 

Last edited: May 13, 2015

• 

Reactions: superbeek

noboundaries

Epic Pitmaster

OTBS Member

SMF Premier Member

Sep 7, 2013

10,247

5,352

Roseville, CA, a suburb of Sacramento

• May 13, 2015

• #6

I'm going to have to rethink Select grade beef instead of Choice.  The cheapest Choice around my neck of the woods is $6/lb, even 80/20 ground beef!.  Getting a little taste bud weary of pork and poultry so just might have to try Select soon.  I do miss Chuckies, chopped or otherwise.     

 

scorchedporch

Fire Starter

Apr 28, 2015

34

14

• May 13, 2015

• #7

+1 on the Clod/Chuck.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• May 13, 2015

• #8

I'd go with Chuckies.

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• May 13, 2015

• #9

Noboundaries said:

 
I'm going to have to rethink Select grade beef instead of Choice.  The cheapest Choice around my neck of the woods is $6/lb, even 80/20 ground beef!.  Getting a little taste bud weary of pork and poultry so just might have to try Select soon.  I do miss Chuckies, chopped or otherwise.     

Click to expand...

Select can be fine for ground or low and slow cooking. A better way to go is " No Roll. " This beef is inspected for wholesomeness but is not graded for marbling. You can end up with anything from select to high choice. In the restaurant biz I ordered No Roll, Whole, Oven Ready, Rib Roasts, came from Canada. They were a couple of dollars a pound cheaper than Choice, were beautifully marbled and were some of the most tender Beef Rib I have ever eaten...JJ 

 

Last edited: May 13, 2015

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• May 13, 2015

• #10

My local restaurant supply usually has both brisket and chuck clod for around $3.35 per lb. both work well, main difference is the chuck clod is around a 35-40 lb. chunk vs. the briskets at 13-15 lbs. average.