Which beef cuts aside from brisket?

[biggus_richus]

Planning to do some pulled pork this weekend, but would also like to get a beef joint in at the same time. A trip to CostCo is on the cards on the way home from work.

The Virtual Weber Bullet and Ray Lampe's book both advocate chuck roast for making pulled beef. As I understand it, this comes from the fore shoulder and in the UK is chopped up for braising steak.

What other beef cuts work well low 'n' slow, but in a shorter time frame than brisket? I've probably got a max of 7 hours cooking time tomorrow. Can I get away with doing a smaller piece of brisket?

[CyderPig]

Feather Steak, Ox cheek, reverse sear some nice rump.
Si

[keith157]

I second Si's choice of Ox Cheek, but not an easy cut to get at short notice. If you want beef and can't get a decent joint, make a meatloaf, or a fattie with beef sausages mixed with mince.

[Tiny]

Beef skirt, rub it up, smoke it then foil it in a beef and tomato / chilli broth, pulled beefyliciousness.

Hungry now,
Cheers
Tiny

[YetiDave]

I've wanted to try smoked oxtail for ages now. I'd probably smoke it in a tray to save the fat, then pop it in a heavy pot with some beer and braise it with some onions et al. Then once that's done remove the tail and chill both it and the sauce overnight, skim off the fat the next day and use the whole lot to make a smoked oxtail chilli

[keith157]

Have an oxtail casserole waiting for the fat to be skimmed to eat this evening.

[Catsup and Mustard]

Cherry smoked Rib roast for me, and just some salt for the rub done.

[biggus_richus]

Thanks for all suggestions. CostCo weren't particularly helpful on the beef front. They had some thick cut braising steaks, and an abundance of what was labelled as 'beef roasting joint' - marginally more informative than just slapping on a label that says 'MEAT'.

In the end, and as this was just to serve myself (wife hates teh beefs), I got the smallest brisket they had, at somewhere around a kilo. When I unrolled it, it fell into two pieces, so I rubbed them and put them side-by-side on the bottom level of the WSM for ten hours, with the pork above (which came up to temperature, with help from the crutch, after about 6.5 hours).

It was surprisingly not bad. Maybe a little dry, but tender and tasty. Brisket sandwiches at work for a few days (if I can keep my idle hands out of the fridge in between)!