Pulled Beef

[Bionicmunky]

Hi Guys,

Newbie question time.

What joints would be good for pulled beef? I read chuck joint over in the states but is this something my butcher or supermarket could provide? Or would another joint do?

Any recipes also appreciated

Thanks in advance

JT

[YetiDave]

A rolled brisket joint works well. You should be able to get chuck from a butchers

Recipes-wise - http://wolfepit.blogspot.co.uk/2009/10/ ... -beef.html this

[Bionicmunky]

Keep it rolled or unroll - I ask because I did a small brisket at the weekend and it was a bit on the dry side. My bad for not wrapping soon enough though methinks.

JT

[YetiDave]

You can get away with unrolling it to get some extra smoke flavour in there. The Guinness it gets braised in should keep it juicy enough

[keith157]

I find a piece of Chuck better than brisket for pulling due to the amount of connective tissue in the Chuck.

[Chris__M]

If you go into any good butcher, and ask for chuck, they should know what you are talking about; although they will probably refer to it as "chuck and blade" if selling it as a joint, rather than individual steaks.

For supermarkets, most of their chuck gets either sold as "braising" steak, or cut up and mixed with flank and shin, and sold as "stewing" beef.

[ChrisABBQ]

have you tried Beef Cheeks - they'll pull beautifully too...

[Bionicmunky]

Thanks guys

I'll let you know how I get on

[Bionicmunky]

Well we have lift off.

1.6kg of Braising Steak/Chuck

Rub (Made a big batch):

Salt - 200g
Soft Brown Sugar - 70g
Mustard Powder - 25g
Smoked Paprika -25g
Black Pepper - 25g

Braising/BBQ Sauce:

Ketchup - 250ml
Water - 150ml
Soft Brown Sugar - 60g
Finely Chopped Onion - 1/2
Cider Vinegar - 3 Tbs
Worcestershire Sauce - 3 Tbs
Chipotle Paste - 1 Tbs
Garlic Powder - 1 Tbs
Rub (above) - 1 Tbs

Beef:


Rubbed:


On the WSM and the cook begins:


She's at about 153f internal at the mo, fingers crossed.......

[keith157]

Looks good.