Shredded BBQ beef

pfowl01 · July 21, 2006, 06:01:31 PM

Hello All,

My wife would like me to make some shreded BBQ beef, but I am unsure as of what cut of meat to use in the smoker. I've always made it with a blade roast in the crock pot, but what to use int the smoker? I was thinking of a blade roast or something similar. Smoke for a couple of hours until done, shred and throw in crock pot with some sweet baby rays and lett'r buck for a couple of hours or so. What do you guys think?

Oldman · July 21, 2006, 06:10:56 PM

If I was to do shredded beef then this would be the one time I would use the flat of a brisket. 6 pounds = about 11 hours smoke / cooking @ 200F. After that you might have to cock to get it to shread.

Olds

Bassman · July 24, 2006, 05:11:09 AM

Pfowl01,
I haven't done it yet myself, but I would use a chuck roast. IMO, a chuck roast is to beef as a Butt is to pork. I will be trying this myself in the next couple of weeks.

Habanero Smoker · July 24, 2006, 06:33:46 AM

Chuck roast sounds interesting. The barbaque place near me shreds his brisket.

MWS · July 24, 2006, 08:40:20 AM

http://forum.bradleysmoker.com/index.php?topic=2110.0

I did a 'Pulled Beef' last year and posted what I did etc. The link above should take you to the topic. It does make a fantastic sandwich......

Edit: I used a chuck roast (bone-in).

car54 · July 25, 2006, 02:51:02 AM

Pulled beef does make a good sandwich. I would definitely use a chuck roast. I like mine very lite on the BBQ sauce.

Brad

Bassman · July 25, 2006, 08:33:05 AM

MWS,
Thanks for the link. I'm going to try your method with chuck roasts. Sounds like yours came out excellent.

pfowl01 · July 25, 2006, 05:22:44 PM

Thanks for the replys everyone ;D

Javaguy · July 27, 2006, 08:50:31 AM

I've been thinking about smoking a beef roast and was glad to see this thread start up. MWS, the method you used sounds good - Question: what kind of rub did you use? I'm anxious to give it a try!

JavaGuy

MWS · July 27, 2006, 09:29:29 AM

Quote from: Javaguy on July 27, 2006, 08:50:31 AM
what kind of rub did you use? I'm anxious to give it a try!

JavaGuy

I used the 'Wild Willy's' rub from Smoke & Spice. I think it's a great all purpose rub that can be adjusted for whatever kind of meat your smoking.

Come to think of it...I haven't done a 'Pulled Beef' in a while myself. I think I'll insert this into the weekend smoker lineup. Let's see.....pulled beef in a bun with dipping juice, potato salad, fresh picked local Fraser Valley corn and a cold IPA or two.... ;D