Pulled beef question

[pentree68]

well you experts helped me with my first pulled pork now i want to traeger a pulled beef. What cut of beef should I pick up. A brisket seems tough to me. I can prepare it the same way and cook it the same way as my pulled pork--correct? I want to smoke/slow cook up to 150-160 degrees--then wrap in aluminum foil--then bring temperature up to 200 degrees--then blanket wrap it in my ice chest for 2 hours. then shred it. will that be ok?? always appreciate your thoughts.
bobbie

 

[squirtthecat]

Yep, that will work! Chuck roasts will work as well. The foil wrap (add some liquid) is the key.

 

[pentree68]

any particular liquid you suggest i add to the aluminum foil??

 

[squirtthecat]

Beef broth works. Maybe some Guinness.

 

[FLBentRider]

I add wine, soy sauce, teriyaki, beer...

Not together.

 

[TentHunter]

I use chuck roast often for pulled beef.

For foiling (braising) liquid - almost anything you like will work; beef broth, beer, etc. My favorite is 1/4 cup each: beer, brown sugar & cider vinegar.

I also really like to pile a bunch of sliced onion on top and/or under the roast while foiling. The onion compliments the beef flavor really well and they're great for topping your pulled beef sandwiches.

 

[pentree68]

i knew i came to the right place for the right answers. want to try this pulled beef and try the taste before i attempt this at my super bowl bash. i'm gonna try this onion thing also. gotta be good!
bobbie

 

[pentree68]

one more question. if i use this beef broth/ guinness liquid what amounts of each would you recommend i use in the aluminum foil? or would you use one or the other seperate? thanks

 

[Salmonsmoker]

1/2 cup of each would work. A Brown Porter, Robust Porter or an amber lager like a Vienna style lager all work well with beef.
You could also use 1/4 c. worcestershire, 1/4 c. soy and 1/2 cup beer, as long as they don't clash with the rub you used.

 

[pentree68]

Is Chuck Roast the same as Arm Roast? I noticed my meat market had an Arm Chuck Roast. Is that what I want to use for my pulled beef this weekend? appreciate it.
bobbie

 

[TentHunter]

A Beef Arm Chuck Roast is from the meaty part of the arm above the shank. It's a lot like a Pork Picnic Shoulder without the shank. It should work great for pulled beef!


You're really doing your homework; I can't wait to see how this turns out for you!

 

[RickB]

I use chuck roast often for pulled beef.

For foiling (braising) liquid - almost anything you like will work; beef broth, beer, etc. My favorite is 1/4 cup each: beer, brown sugar & cider vinegar.

I also really like to pile a bunch of sliced onion on top and/or under the roast while foiling. The onion compliments the beef flavor really well and they're great for topping your pulled beef sandwiches.

Tent all I can say is genius! Going to try this weekend!

 

[SmokinMAK]

I'm with Tent. I used onions, bell peppers, and jalapeños for a spicier take on the shredded beef recipe. Check-out "projects" on my blog. The only change I would recommend would be to replace the Santa Maria rub with some BP Double Secret. It didn't exist when I originally did this recipe, but wouldn't think of doing it without BPDSSR these days.


Sent from my iPad using Tapatalk

 

[Buffalotom]

That is how we are doing pulled beef this weekend. We added jalepenos and onions and cilantro. I say we because my wife started this while I was in a meeting.

 

[Big_Jake]

I rub a Chuck Roast and let it sit in the fridge overnight.Then I smoke it @ 225 until an internal temp of 160.I then put it in a foil and and cover with foil.Then cook until 195 internal,pull off the smoker,and let it rest for an hour.Then pull.