pulled beef/ chuck

fishlessman

i seen a huge piece of chuck roast yesterday, maybe 15 pounds, about the size of a basketball. is this what you use for pulled beef, ive seen chuck roll mentioned, but dont know what that is.would this roast work,no bones but lots of marbled looking fat, choice.

yaB

fishlessman,
I haven't done (or even seen) one that big, but yes, chuck roast works well for pulled beef. Whatever you do for a pork butt should work with the chuck roast, adjusting the seasonings to taste. I've had a couple of smaller (thinner) chuck roasts dry out a bit during the low/slow cook, but the flavor was great, and a bit of sauce made up for the dryness. I think some people finish their chuck off wrapped in foil to preserve moisture, but I haven't tried that yet.[p]Bob[p]Bob

Unknown

fishlessman, I did one of these right below a brisket and it turned out great - I don't think mine was as moist as the one described in the link below, but then I didn't bother to wrap it late in the cook like he did though. I am sure you can duplicate his results with a little work.

[ul][li]pulled beef[/ul]

Rumrunner

fishlessman, the Shoulder Clod works well for pulled beef also. Almost as good as brisket.