Molly, Use a Skirt Steak or Stew Meat

RhumAndJerk

I was reading you thread about pulled beef further down. Earlier this week, I made a Cuban Beef Stew with a skirt steak. After an hour, I was able to shred it with two forks. Also, if you are making Chili and have the time to spend, simply use cubed stew meat. When you cook the chili on the egg for three or more hours, you will be able to crush the cubes of meat against the wall of the pan with the back of the spoon and get the same texture that you are looking for that way.[p]Hope this helps,
RhumAndJerk

mollyshark

RhumAndJerk,[p]Great idea. Was thinking of trying to make a very smokey 'pulled beef' like a pulled pork out of brisket or something and using that as the base. [p]mShark