Question on Pulled Beef

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Meat Mopper

Original poster

May 23, 2007

194

10

• Aug 12, 2008

• #1

Who can send me the right direction? I am doing a cook of 200lbs (uncooked) of pulled pork for my local Eagles Club. What I am trying to find is...is there a beef cut that is inexpensive and I can pull like boston butt? I don't mind having to remove extra fat when I pull it...in fact everybody loves my pulled pork and I haven't told them that with my rub and the bark on the fat they can't tell it's in there...not real healthy but tastes real good!! Around here the brisket is way too expensive and I'm not going to have enough time. I was looking at the Chuck Roll that was posted but I'm not sure what I can get that for... Any suggestions is appreciated.

Thanks in advance!

 

davidmcg

Meat Mopper

Mar 1, 2008

260

11

McLouth, KS

• Aug 12, 2008

• #2

The chuck quarter or several chuck roasts would be your best bet. Cheap, a great fat content for taste. Also, my opinion, a combo of apple/cherry/mesquite spray in the last several hours with a apple juice mix of your choice. Lucky Eagles.

 

krusher

Smoking Fanatic

OTBS Member

May 31, 2008

628

10

rocky mount, virginia

• Aug 12, 2008

• #3

he took the words right out of my mouth

your gonna have to share some pics of that cookout

 

baz518

Newbie

May 20, 2008

28

10

Louisville, KY

• Aug 12, 2008

• #4

Yep, chuck roasts are the way to go! Good fat marbling that helps with taste, and when it renders away... you're left with very pullable pieces of beef. I always rub mine and take to 140 on the smoker (no spraying necessary).... once it's there, splash with beer or other liquid and wrap in foil until you get to 200. Take it off and I always keep it wrapped and let it rest until the temp falls back down to 140 or so...... then you have some perfect beef for pullin'. Mix with bbq sauce or stuff into some enchilladas.... oh man is it good.

 

bbq bubba

Master of the Pit

OTBS Member

Feb 12, 2007

3,646

12

new baltimore, mi

• Aug 13, 2008

• #5

Chuck rolls is the answer your lookin for!

See here.....My big fat Chuck roll thread

 

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Meat Mopper

Original poster

Thread starter

May 23, 2007

194

10

• Aug 13, 2008

• #6

Thanks for all your help...once again!! No better forum then the SMF!!
Gonna see if I can find the Chuck roll or quarter to try it out. They didn't want to introduce it at this cook since they know everybody loves the pulled pork. I'm gonna try it to see if we want to do it for an OSU game this fall.
Go Buckeyes!!! I know they choke on the big one!!!

The cook is in Sept. I'm going to have some in the smoker and some serving all weekend!! Bands on Friday night and Saturday!!! My buddies band...The Mongrels...are playing on Fri. Good ole fashion classic rock!!! If you're in the area that is the weekend of the Heritage Festival here in Tiffin Oh. There will be beer gardens going on all over town and bands playing at multiple place from Polka to Rock!!! Come up to the top of the Hill and visit the FOE say hi to the big bald guy that smells like smoked meat!

 

bbq addict

Smoke Blower

Jun 3, 2008

121

11

Omaha, NE

• Aug 13, 2008

• #7

Smoked Meat, is that a new cologne?

Good luck on the cook!

 

teeotee

Smoking Fanatic

Feb 18, 2008

568

11

North Central Iowa

• Aug 13, 2008

• #8

I've done sveral chuck roasts .... think they were arm cuts. All have cooked up good, pulled easy and tasted great. Paid around $2.50 lb

I cooked them using the same method as a butt and they came out fine.

 

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Meat Mopper

Original poster

Thread starter

May 23, 2007

194

10

• Aug 13, 2008

• #9

BBQ Addict I do believe that is a cologne!! The wife likes it!!!

Teeotee I'm going to give the chuck roast a try! I'm in the mood for some pulled beast!!!

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Aug 13, 2008

• #10

Just remember there are several types of Chucks. I know the underblade pulls well, but some don't.

Go Gators!!!

 

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Meat Mopper

Original poster

Thread starter

May 23, 2007

194

10

• Aug 13, 2008

• #11

Thanks Flash...I'll keep that in mind...