I’m hosting a party Sat, one of the things I’m serving is Pulled Beef Chuck. I’ll be cooking the roast the day before. I’m wondering if it’s better to shred or slice the beef right after cooking or wait until I reheat the next day?
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Should be easier to shred while still warm, but if you're going for thin slices, easier to slice when cold.
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Club Member
- Jan 2018
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- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
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Large Big Green Egg
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Webber Jumbo Joe
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Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
I was actually thinking I’d shred it, but perhaps since I do have a meat slicer, slicing up cold might be a great choice. What temp temp should I take it to for that? Still 200° ish, or something a bit less?
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If you have the means, I would reheat using a sous vide water bath. In either case, pulled or sliced, i think it works the best for not drying out the protein.
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Club Member
- Jan 2018
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- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
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Favorites:
Sapphire martini up (bone dry) olive and a twist
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Totally agree with warming using the sous vide. As noted above are you finishing in a pan or in foil? Then I would surely save that juice. Will really help on day 2.
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Club Member
- Jan 2018
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- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
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Club Member
- Jan 2018
- 381
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
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Let me second and third the whole idea of keeping them whole. Saving the jus will help to re-hydrate after you either slice or chop. All well done beef like brisket or chuck tends to oxidize once it hits the air. Keeping it in tact will prevent that from happening. Good luck, those big chuckies look tasty already !!
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Club Member
- Jan 2018
- 381
- Shingle Springs CA
-
Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
Large Big Green Egg
Large WSM
Green Mountain Grills Davy Crockett (pellet)
Webber Jumbo Joe
Webber Smokey Joe
Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
I ended up cooling whole over night, then used my meat slicer for paper thin slices. When mixed in with the Liquid and heated up, the beef just fell apart, perfect for pulled beef sandwiches. I had so much, I used one of the roasts for burnt ends, delicious.
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