Pulled Pork Beef equivalent

Unknown · June 2007

What is the beef quivalent to pulled pork? Brisket? Differences? Prep? Love the pulled pork I smoked and want to try the same with beef

gdenby · June 2007

New Newbie,[p]The beef equivalent of a pork shoulder is a cut of chuck. The stores around me only sell boneless chuck roasts, and I've yet to get a really good pulled beef from them. "Fishlessman" has written that he uses a (I think) "7 bone chuck" for pulled beef. Search the archives for these terms.[p]When I've tried various chuck pieces, I needed to foil them while cooking to approach pulled pork. So far, the result have been good, but the meat has not been falling apart.[p]gdenby

thirdeye · June 2007

<p />New Newbie,[p]Well the shoulder of a beef is the chuck. Shoulder clod or chuck roll are large pieces of beef 13 to 16 pounds and make great pulled beef. The chuck roll is boneless and is one of the muscles found in a blade or 7 bone roast. They are usually available at the supermarket, just ask. If not I like the biggest 7 bone roast I can find. Barbecue it until it reaches 160°ish. Then braise it or wrap in foil with some broth, maybe onion & garlic and cook it tender.[p][p]Old Dave and Clay Q have many posts about using chuck for pulled beef. I believe Clay has his listed in the recipe section. Read through these threads for loads of good info.[p]http://www.biggreenegg.com/archives/2005/messages/186567.htm[p]http://www.biggreenegg.com/archives/2005/messages/186943.htm[p]~thirdeye~[p]

DobieDad · June 2007

thirdeye,[p]When you braise after bbq'ing to 160, about how much time til you reach 'tender'. I know all pieces of meat perform differently, but if you could give a ballpark?[p]Thanks,[p]DD

thirdeye · June 2007

DobieDad,[p]You know me and time. LOL [p]I bet it is close to 2 hours. I use one of the large Scanpan with the glass lid so I can peek in the oven and see the action without lifting the lid. You must have the liquid at a low simmer and I adjust the oven temp accordingly to accomplish that. It will be obvious with the fork test when it is done.[p]Mrs t makes a thing she calls pepper beef. When the roast goes into the braise she adds a 16 oz jar of pepperoncini and adds a jazzed up broth of sorts. We cook it very tender but not quite to pullable. Served up sliced with the peppers on nice rolls and the broth as au jus for dipping. Wow, they are good. A bit messy, but good.[p]~thirdeye~[p]PS: By the way is the Scanpan still working for you?
PPS: Had to put our 13 yr old dobie down last fall. I've always gotten pups in the summer so they learn about the outdoors and the kennel without snow on the ground. This time summer came around too soon. I wasn't ready. I'm a bigger puss than I thought. LOL Anyway, after about 25 years of dobermans we are looking at other breeds. I still want a no sheader, no tail and of course something with brains. But maybe smaller than 100 pounds. Any ideas?[p]~thirdeye~

DobieDad · June 2007

thirdeye,[p]Boy, that sounds good! Thanks for the info.[p]I'm very pleased with both Scanpans, and the 'no peek while in the oven' of your Scanpan roaster is giving me ideas for another purchase.[p]You know we lost our alpha male to cancer 2.5 years ago. Our female is 8 and we are battling either arthritis or bursitis in a shoulder, while our 6 y.o. male refuses to grow up (nice to have a 'kid' around). All of our guys are/were under 100#. Our current are both 80. Small enough that I don't have to bend down to pet them LOL. [p]I know there are other wonderful breeds out there, but I'm not the one to ask. I'm still hooked into the Dobie rescue groups in Florida and Illinois and we can help you out! We ship, you know . . . ;-)[p]We have tornadic activity passing overhead right now and our female is trying to crawl onto my lap. Such a brave Dobie (not!).[p]Kind regards,[p]DD

Unknown · June 2007

thirdeye,[p]Is Brisket for slices only? Can u give common "eats" for brisket?

thirdeye · June 2007

New Newbie,[p]No, you can foil it and take it to pulling/shreading tenderness. It is also very good chopped and mixed with a little sauce. It is served as a main meat or used for sandwiches. Then there are burnt ends that are made from the point end, cooked down, then cubed. BE's are a very tender texture.[p]Not sure what you mean by common eats....[p]~thirdeye~

Pulled Pork Beef equivalent

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