In early December we're having some people over to celebrate my wife's grad student'a successful thesis defense (she's a college professor) and I'm going to cook somethig for the party. First thought was to smoke a pork butt. Typically that's perfect. Big clod, ton of food, plenty of leftovers. However one of the people who is coming is Jewish and doesn't eat pork. What's a good beef clod to smoke? Not sure I'm ready to try brisket yet. I have a Kettle and slow and sear and haven't quite been able to keep the temp steady enough to not ruin a good (and expensive) brisket, and I don't have the confidence in the Kettle to let it run overnight without it going whacky.
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Chuck roast is the equivalent for beef. -
Yup, smoke up some chuck roasts & pull them. Arguably, even better than pulled pork.Originally posted by bbqoaf View PostComment
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Ditto - chuck roastComment
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I have had good luck using shoulder clod, which comes from the larger 'chuck' portion. I can usually find them at Costco (in California). I started going that route cause I could never find a decent sized chuck roast at the super market and didn't want to pay a premium at a butcher shop. I usually see them in the 8-10lb range and if they aren't on display I ask an attendant and they get one from their storage.Comment
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Lots and lots of rubs available. Salt and pepper is popular as is the recipe for Big Bad Beef Rub available here. I personally like Montreal Steak Seasoning on beef.Comment
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What about any sauces? I don't have much experience with smoked beef.Comment
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I've offered my guests a vinegary sauce like East Carolina Kiss & Vinegar Barbecue Sauce & Mop and a sweet sauce. I prefer to not add sauce to the pulled beef and let everyone choose what they'll add. I usually go with no sauce.Comment
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Personally I think a non-sweet, vinegary or mustardy sauce goes best with beef. I have friends who love my homemade sauce (more of a KC style sweet, peppery, vinegary) on pulled beef & brisket...but me personally I don't think a sweet sauce goes good on beef. And my advice too is always on the side, never mixed in.Comment
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Unfortunately I have family and friends who think ketchup is acceptable (on everything), so they get the sweet sauce option. I always encourage others to try it nekked first. -
fuzzydaddy [shudder @ ketchup] Lol. I neglected to mention I'm in the no sauce camp myself. But if I do use a sauce (rarely) it's mustard-ish or vinegary.
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I love Meathead's Texas Mop Sauce on pulled beef and briskets.
Once you make pulled beef from chuck roasts, tugboat you may find yourself wondering why you bother with brisket.
The flavor is outstanding and the jucy tenderness is on point.
Follow Huskee 's or David Parrish 's methods (or the one from the SnS site mentioned earlier), and you will end up with some delicious pulled beef.
Huskee's topic (Kettle+SnS) : https://pitmaster.amazingribs.com/fo...re-pulled-beef
Pit Boss's topic (Pit Barrel Cooker) : https://pitmaster.amazingribs.com/fo...-barrel-cooker
KathrynComment
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Ditto on the chuck roast. Cook it just like a butt and you're golden. I do recommend giving it some extra time (around an hour or so) at your target IT before taking it off. I like Meathead's Big Bad Beef Rub for chuck roast. I think sauce is overrated, so I cut corners on that and provide a bottle of Stubbs' Original on the side. It sounds like you really want to impress, so consider making the Texas Mop Sauce recipe also found on this site. If nothing else, it will make your house smell terrific as it simmers.
fzxdoc posted the above as I was typing my comments. So yeah, what she said.
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OH Man, that sounds great. I've been looking for something instead of pulled pork. I'll try a couple tomorrow.
Thanks/OB OneComment
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Thanks for the help everyone! I'll give it all a whirl! Big bad beef rub and Texas mop sauce it is!
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