Pulled beef what type of roast?

[Sorce]

So this memorial day I finally did a Brisket which came out wonderful (sorry no pics, had a house full of family that wanted food instead of to impress the internets). I was thinking of doing pulled beef for tacos or enchiladas, I don't know what kind of roast is the best to use for that. I assume the cooking temps are going to be about 195 or so but not 100% on that either.

I also saw some chicken ham cheese rollups covered in bacon in the bacon wrapped goodness thread that I've got to try as well.

[SL2010]

I used chuck roast that always comes real good

[squirtthecat]

Chuck will work.  Or brisket - if you take it to 200°.

[ghost9mm]

What squirt said...plus one more called skirt steak.. when we visit my family in Texas that is what they use..

[wyoduke]

I use alot of round roasts just the cheap stuff if there is such a thing

[Habanero Smoker]

I also use chuck most of the time, but you can also take brisket to the point where it can be pulled. There is a BBQ place near me that serves pulled brisket, and it's great.

[OU812]

I use eather a chuck roast or the point from a packer brisket, save the flat for slicing.

[ArnieM]

I use chuck roast.  Give it the fork twist test at 190 IT or so to see if it will cooperate yet.  If not, go higher.

[SnellySmokesEm]

I usually use the 7-bone roast.  Here's a link to a post I did before.
http://forum.bradleysmoker.com/index.php?topic=18244.0

I used a chuck roast for this one.
http://forum.bradleysmoker.com/index.php?topic=15554.0

Hope these help!

[OU812]

A 7-bone roast works too. 



Just not as easy to find as a chuck roast around here.

[Tenpoint5]

Chuck be the one although as mentioned a brisket when taken to 208º then FTC'd and dropped on the counter a little hard will almost shred itself. experience talking on that one.