pulled beef question

[Rookie]

What is a good cut of beef for making pulled beef? I'm 0 for 2 so far (tasted good but it didn't exactly pull apart).

TIA

Rookie

[bigwheel]

Mushy briskets make good pulled beef.

bigwheel

[Rookie]

I thought it was the cheap cuts of meat. Around here, briskets are usually twice the price of roasts...

[bigwheel]

Well it about the opposite around here. Guess you could use roast if you want. Why do you want it mushy?

bigwheel

[Uncle Al]

I use chuck roasts, or chuck rolls if you want a pantload of meat.

Al

[Grumpy Gator]

Chuck roasts work excellent...

[Rookie]

I don't necessarily want it mushy, I just want it to pull apart like pork shoulder does.

[Woodman]

Bigwheel, what about a clod? (beef shoulder)

[bigwheel]

Aint never tied into a clod. But an old feller tole me he made a good living off em for many years in the form of bbq sandwiches. He offset it for 9 hrs. with mesquite..then slice it up super thin and then into a Nesco roaster covered with the cheapest sauce he could find. Pile it high and deep on a cheap white bun. He claimed the clods was more econimical than brisket because though they are higher their is considerable less waste. Seems like Danny G. put it to the test one time and figgered out cheap briskets is more economical. Guess it depends on who is doing the math.

bigwheel

[TexLaw]

Shoulder clod is my favorite.


TL

[Mic]

Shoulder clod is my favorite.


TL

What the hell eggsackley is a shoulder clod? :? :? :oops:

Mic

[Grumpy Gator]

I believe the clod is to the cow what the butt is to the pig... it's the shoulder.

[Buckeye]

Heer ya go Mick.....

Clod (bone) – a common name for an arm bone.
Clod (muscles) – a common name for the biceps brachii muscles which a cow uses to flex an elbow and to lock its elbow and shoulder in place when standing.
Guess it mite be tha meat round that part of tha bone. :roll:

This oughta help sum. 8)
http://www.wsr3.com/beef/beef.html

[Buckeye]

Before u git ta tha introduckshun part...far rite side iz tha glossaree. :wink:

[bigwheel]

Ok since we on the topic of exotic cow parts..used to know a fella who run a combo bbq and beer store and cooked in some of big brick pit with a metal lid. Now he say for beef he only used "knuckles." Based on the scanty evidence I have formulated an opinion that clods and knuckles is kissing cousins. Now is this hot or warm?

bigwheel

[TexLaw]

I don't know what knuckles are on a steer, but I know where to show Mic a good reference for beef cuts:

http://www.beeffoodservice.com/Cuts/Default.aspx

Enjoy.


TL

[Mic]

I don't know what knuckles are on a steer, but I know where to show Mic a good reference for beef cuts:

http://www.beeffoodservice.com/Cuts/Default.aspx

Enjoy.


TL

Thanks TL for that link and thank you Buckeye for klarafykashun on xottick cow parts! :shock: :roll: :wink:

Mic

[mw]

What is a good cut of beef for making pulled beef? I'm 0 for 2 so far (tasted good but it didn't exactly pull apart).

TIA

Rookie

I'm with bw, it will be over cooked, if it pulls. Most beef is best sliced, except in the case of barbacoa, aka Mexican BBQ.

[bigwheel]

Hey guessing yall going to Itasca? If so...hope yall kick some booty.


bigwheel

[Rflud]

I'm with bw, it will be over cooked, if it pulls. Most beef is best sliced, except in the case of barbacoa, aka Mexican BBQ.

Chuck steak wrapped in foil with your favorite BBQ sauce and left to cook (indirect heat) for about 3 hours will make some of the best BBQ beef ya ever had! Very tender and full of flavor. Makes for good BBQ sandwiches, tacos, nachos or anything else ya can think of. Yum, I think I'll have to make some this weekend. :D