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Pulled beef

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  • ghipes
    replied
    Thanks for all the feedback. I'll see what I can find and get to cooking!

    Leave a comment:


  • richinlbrg
    replied
    My Chuck turned out GREAT!

    Top and bottom rounds are way to lean!

    Leave a comment:


  • JeffJ
    replied
    Chuck roast. It's my go-to. Absolutely love that cut!

    Leave a comment:


  • fzxdoc
    commented on 's reply
    Ditto that!

    Kathryn

  • DWCowles
    replied
    Chuckle dude Chuckie...can't beat a Chuckie

    Leave a comment:


  • Jerod Broussard
    replied
    Chuck works, you just really need to probe that dude and make sure all parts are coming along.

    Leave a comment:


  • Huskee
    replied
    I would avoid rounds, anything that looks lean is best only taken to medium rare, 135ish. Pulled beef needs the pork butt treatment (as you likely know) so you want fatty fatty fatty. smarkley gives solid advice. There's also the flat iron roast, where the flat iron steak comes from. Very marbled looking. I have used several with excellent results. Chuck roast is hard to beat though for wide availability.

    Leave a comment:


  • smarkley
    replied
    Any old chuck roast - blade roast - shoulder roast - cross rib chuck roast will do

    Leave a comment:


  • ghipes
    started a topic Pulled beef

    Pulled beef

    What cut of meat is preferred for pulled beef. The local,store didn't have much other than small bottom and top rounds. Restaurant depot had stuff but I wasn't sure what to get eye, knuckle, top...... Thanks

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