Pulled Beef?

Csg

I think that this forum is great. I read it daily. You guys talked me into pulled pork this weekend and it turned out great, but I lean toward beef. What do I buy to make pulled beef,how long do I cook it and at what temp do I take it off? Thanks in advance.

Tim M

Csg,[p]Beef is pretty much going to well done and adding another 10 -15 deg to it. No matter what cut it is - it pretty much comes apart with a fork then. I did a chuck roast and a rump roast with good results. That was back in my "over smoke everything" days so I don't have the fondest regards - but it shreaded up nicely.
I think Gordon does it - he will jump in if so.
Tim

Nature Boy

Csg,
Why don't you do a brisket??? At around 190-200 internal, it doesn't pull just like pork, but it is very, very tender and can be pulled apart. Also, like pulled pork, it is great on sammiches with some barbecue sauce. And the beef flavor is prominent, and unique in this particular steer muscle.[p]Have you cooked a chunk-o-chest yet??[p]NB

Csg

Nature Boy,hat is Chunk-o-chest?

Nature Boy

Csg,
Sorry. A chun-o-chest is what I call a brisket.
Basically it is a big chunk of the cow's chest.
Don't git much better. You done one yet??
NB

Char-Woody

Csg, for some reason, every time I see that term used I think of Dolly Parton or Mae West..Must be a mind thing. :-)
C~W, C~W, C~W, C~W ooops!!!

Char-Woody

Csg, Pork rules, but if you want tender pulled beef its a different cook.
C~W