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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Besides Brisket and Ribs, good beef for BBQ'ing?
My wife would like some BBQ beef sorta like pulled pork. I have a shoulder in the smoker right now for a small party we're having for my Mom's birthday, and tomorrow we're having something for her sister. I was gonna do brisket, but she'd like to have "pulled" beef. I have no idea what might be good. Suggestions please!
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Besides Brisket and Ribs, good beef for BBQ'ing?
I've never even heard of it being done, but perhaps a beef shoulder?
Pulled pork conmes from pork shoulder so why not? Also, if you slice your brisket thin enough you ought to be able to make a pulled pork style dish from it. |
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Besides Brisket and Ribs, good beef for BBQ'ing?
43fan wrote:
> My wife would like some BBQ beef sorta like pulled pork. I have a > shoulder in the smoker right now for a small party we're having for > my Mom's birthday, and tomorrow we're having something for her > sister. I was gonna do brisket, but she'd like to have "pulled" > beef. I have no idea what might be good. Suggestions please! What I do that sort thing is make shredded beef. Smoke a thick chuck roast for several hours. Then bring it in and put it in a heavy pot with some beef broth and a touch of cider vinegar. You can put in some spices if you like. Simmer until completely fork tender. Let cool and use a fork to shred into pieces. Use the leftover broth to make a sauce, or reduce and mix in with the meat. This is good stuff, make sandwiches or tacos with it. I do it this way because I hadn't had much luck in getting chuck roasts to a shreddable state with just Qing. > <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Please fix your newsreader so that it doesn't output HTML. Brian -- If televison's a babysitter, the Internet is a drunk librarian who won't shut up. -- Dorothy Gambrell (http://catandgirl.com) |
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Besides Brisket and Ribs, good beef for BBQ'ing?
"Default User" > wrote in message
... > 43fan wrote: > > > <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> > > Please fix your newsreader so that it doesn't output HTML. As you seem to be using OE 6 as a reader, the following instructions would effect the change Brian has so wisely and politely suggested: 1) From OE's menu select Tools | Options... 2) Select the Send tab of the Options dialog 3) Near the bottom of the tab, select "Plain Text" for News Sending Format 4) Click Ok or Apply |
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Besides Brisket and Ribs, good beef for BBQ'ing?
My wife would like some BBQ beef sorta like pulled pork. I
have a shoulder in the smoker right now for a small party we're having for my Mom's birthday, and tomorrow we're having something for her sister. I was gonna do brisket, but she'd like to have "pulled" beef. I have no idea what might be good. Suggestions please! Think "Pot Roast" and cook for 8-10 hours until shreddable. DG- Posted Via Usenet.com Premium Usenet Newsgroup Services ---------------------------------------------------------- ** SPEED ** RETENTION ** COMPLETION ** ANONYMITY ** ---------------------------------------------------------- http://www.usenet.com |
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Besides Brisket and Ribs, good beef for BBQ'ing?
On 25-Feb-2006, "43fan" > wrote: > My wife would like some BBQ beef sorta like pulled pork. I have a > shoulder in the smoker right now for a small party we're having for my > Mom's birthday, and tomorrow we're having something for her sister. I was > gonna do brisket, but she'd like to have "pulled" beef. I have no idea > what might be good. Suggestions please! I pulled a brisket last year. It was every bit as good as pulled pork shoulder. Use the twisting fork test to judge when to take it out of the pit. It'll pull just like a shoulder. The result is very rich, full bodied flavor for sandwiches or tacos. -- Brick(I'm paddling as fast as I can) |
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Besides Brisket and Ribs, good beef for BBQ'ing?
"Default User" > wrote in message ... > 43fan wrote: > >> My wife would like some BBQ beef sorta like pulled pork. I have a >> shoulder in the smoker right now for a small party we're having for >> my Mom's birthday, and tomorrow we're having something for her >> sister. I was gonna do brisket, but she'd like to have "pulled" >> beef. I have no idea what might be good. Suggestions please! > > What I do that sort thing is make shredded beef. Smoke a thick chuck > roast for several hours. Then bring it in and put it in a heavy pot > with some beef broth and a touch of cider vinegar. You can put in some > spices if you like. Simmer until completely fork tender. Let cool and > use a fork to shred into pieces. Use the leftover broth to make a > sauce, or reduce and mix in with the meat. This is good stuff, make > sandwiches or tacos with it. > > I do it this way because I hadn't had much luck in getting chuck roasts > to a shreddable state with just Qing. > >> <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> > > Please fix your newsreader so that it doesn't output HTML. > > > > Brian Thanks Brian, and, my apologies on the html. It should've been set to text, not sure how it got changed, but, it's changed back now. > -- > If televison's a babysitter, the Internet is a drunk librarian who > won't shut up. > -- Dorothy Gambrell (http://catandgirl.com) |
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Besides Brisket and Ribs, good beef for BBQ'ing?
In alt.food.barbecue, 43fan > wrote:
> [-- text/plain, encoding quoted-printable, charset: iso-8859-1, 6 lines --] > My wife would like some BBQ beef sorta like pulled pork. I have a shoulder in the smoker right now for a small party we're having for my Mom's birthday, and tomorrow we're having something for her sister. I was gonna do brisket, but she'd like to have "pulled" beef. I have no idea what might be good. Suggestions please! Get an underblade chuck roast, at least 4 inches thick. Rub it and smoke it low and slow. You may even want to force slivers of garlic into the interior. This is the "beef equivalent" of a pork butt. -- A nation of sheep will beget a government of wolves. --Edward R. Murrow |
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Besides Brisket and Ribs, good beef for BBQ'ing?
In alt.food.barbecue, Default User > wrote:
> What I do that sort thing is make shredded beef. Smoke a thick chuck > roast for several hours. Then bring it in and put it in a heavy pot > with some beef broth and a touch of cider vinegar. You can put in some > spices if you like. Simmer until completely fork tender. This works great. However, you might want to use a rost rack to elevate the meat. Otherwise, it sits in its own melted fat, and can turn out greasy. -- A nation of sheep will beget a government of wolves. --Edward R. Murrow |
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Besides Brisket and Ribs, good beef for BBQ'ing?
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Besides Brisket and Ribs, good beef for BBQ'ing?
43fan wrote:
> > "Default User" > wrote in message > ... > Thanks Brian, and, my apologies on the html. It should've been set > to text, not sure how it got changed, but, it's changed back now. Not a problem. Hope your Q works out well. Brian |
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Besides Brisket and Ribs, good beef for BBQ'ing?
In alt.food.barbecue, Tyler Hopper > wrote:
> David, > I did this exact thing a few months back with a 6" thick roast. It was > pretty damned good but nobody here wants it again. Their loss. But I prefer a good pork butt as well. I usually use a smoked chuck roast as the basis for chili, rather than pulling it. -- A nation of sheep will beget a government of wolves. --Edward R. Murrow |
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Besides Brisket and Ribs, good beef for BBQ'ing?
> wrote in message ... > In alt.food.barbecue, wrote: > > > Get an underblade chuck roast, at least 4 inches thick. Rub it and smoke > > it low and slow. You may even want to force slivers of garlic into the > > interior. > > > This is the "beef equivalent" of a pork butt. > > Sorry I'm responding to my own post, but I thought of something else... > > The rub I use for beef differs from the one I use for pork. I go much > heavier on the chili with beef, and use more black pepper. Yum. > > Also, you may want to think carefully about your wood. I like hickory and > apple for pork, but beef can stand up to woods such as mesquite and oak > without being overpowered. > > That said, if you just treat it like a pork butt, it will still turn out > pretty damn good... > Basically did that. Got a 5lb chuck roast, did up some of my own rub... actually did what you said even though I read this way after the beef's done... went much heavier on the chili powder and also heavier on the garlic and onion than I did on the pork shoulder on Sat. Ended up having to raise the temp of the smoker up later in the day, get it done a little quicker. Next time I'll start earlier.  Pulled it out atabout 140 internal, wrapped it in foil and let set for about 45 min. Really wasn't able to "pull" it the way I wanted to, but it chopped up right nicely,and man were the med. rare portions REAL good. Some of the best roast I've ever had I think. Even the more "done" sections were better than doing it some other way. We're doing a shrimp/crawfish boil this weekend... might have to throw some more beef in the smoker that day as well. Thanks for the tips! > -- > A nation of sheep will beget a government of wolves. > --Edward R. Murrow |
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