Pulled beef - just the best

IrishDevl · September 2012

8 lb. Chuck shoulder, yellow mustard and rub for a few hours - let rest out of fridge for a few hours. Put on egg at 4AM Sunday cooked at 250 for 13 hours and pulled at 5PM Sunday night - oak and cherry for smoke. I just love this stuff, would take over pulled pork - just the best. So juicy and an unbelievable flavor. If you haven't tried it yet, you should give it a shot.

SteveWPBFL · September 2012

Same as chuck roast? Guessing not. Where do you get chuck shoulder?

IrishDevl · September 2012

I believe it is actually. I think the roast is a part of the shoulder cut and similar to a clod, but might be a bit away from clod. I get confused with all the term, but I assume very similar.

Ragtop99 · September 2012

I like the pulled beef a lot too. Got to plan that in advance to find a 6 - 8lb one on sale. They tend to cut them down to 4lbs or less at my local supermarket.

IrishDevl · September 2012

I get it at my butcher. It is a great cut and I can get whatever weight I want - he is a fantastic butcher. Also, I found it everywhere and variety at restaurant depot. Definitely a more expensive cut then pork butt, but every so often well worth it.

IrishDevl · September 2012

I actually got it once at my supermarket and it came out terrible, dry - very disappointed. I have become all about quality and don't mind spending a bit more to get a better cut (to my wife's dismay of course).

blaccjack · September 2012

Agreed. Better than pulled pork. I've seen it labeled as Beef Shoulder Roast, Beef Pot Roast, and other names. I cooked it like brisket, low and slow and wait until my Thermapen goes in like butter. Usually 195 - 205.

IrishDevl · September 2012

Yes, I pulled at 205 and the Maverick meat temp probe just slid out. Simply the best - nothing like it.

Pulled beef - just the best

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