Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pulled Beef

cupboycupboy Posts: 34
edited November 2011 in EggHead Forum

Good day

I'm assuming this can be done

what is the best cut of beef for doing a pull?

 

Comments

  • Most use chuck but any grainy cut would work

    Steve 

    Caledon, ON

     

  • I use chuck. I drape bacon over it and cook it like a butt.
  • Chuck is the beef pork butt! yummy like a dog food to a possum!


    heyyyo



    Paul
    thebearditspeaks.com. Go there. I write it.
  • Clay QClay Q Posts: 4,432

    Cupboy,

    Pulled Beef BBQ is a treat.  Chuck roast, also called English roast or Arm roast is great for pulled beef.

    http://eggheadforum.com/discussion/1132923/clays-pulled-beef-bbq

     

  • ChokeOnSmokeChokeOnSmoke Posts: 1,858
    edited November 2011
    In my opinion, you only want to use "chuck".  I've tried Arm and Bottom roast and it doesn't come out nearly as good.  There's less fat in these cuts and it doesn't pull nearly as good.  Stick with the chuck, which is the beef equivalent to pork shoulder.
    Packerland, Wisconsin

  • cupboycupboy Posts: 34

    what is "chuck" in "Canadian" ??

    ha!

     

     

     

  • SqueezySqueezy Posts: 1,102
    edited December 2011

    Surprisingly enough it is 'chuck' or 'shoulder'

    While we are at it ... we don't have any pork cuts called boneless ribs!

    We do have a 'country or Texas' style rib that actually has bone in it .... butterflied loin with a small portion of rib & backbone.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • rodentrodent Posts: 106
    I bought some "boneless ribs" from SAMs club and cooked them at 325 on the bge for a couple of hours and sauced them at the end. Think they are loins cut to look like ribs.
  • No they are probably shoulder ribs.
    thebearditspeaks.com. Go there. I write it.
Sign In or Register to comment.
Click here for Forum Use Guidelines.