What's the beef version of pulled pork?

Unknown

Just getting a little bored with cooking butts every couple of weeks.[p]I wanted to try beef, but they seem to cook dry. Is there a good, fatty beef part that will pull easily? If yes, what internal temp do you find the plateau and what temp do you take it off?[p]Thanks,
howard

Unknown

Howard,
Chuck rolls are what you are looking for cook to about 160 to 170 then foil, take the internal up to about 200.
Let it rest for an hour or two in a dry cooler then pull.
Jim

Bordello

Jim Minion,
Did you mean chuck roast as in the 7 bone style or??????????????????????[p]Thanks Jim,
New Bob

Unknown

New Bob,
Go to your butcher and ask for a whole chuck roll. It will weigh about 20 lbs and is boneless. It's a whole lot of meat to be cooking but it is really great. Once you have let it rest for an hour or two cut it into chunks about 5 or six inches long. It will pull apart nicely and at lengths of five to six inches, they make for outstanding grub on a hogie bun wil some onion and bell pepper.[p]Matt.

Unknown

South O,
Chuck clod can be used also. Good eating
The thing about rolls is your shrinkage is only in the 25% range.
Jim

Unknown

Howard,[p]An off the shelf chuck roast can be used too. There is plenty of fat to keep the meat moist and it will pull like a pork shoulder. I like to use the beef in chili.

Bordello

South O,
Hey, thanks, learn something new here all the time.
Cheers,
New Bob