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Thanks for your response. That's what I'm looking for, a chuck rolled roast or a 7 bone, then. "Soft and jiggly with a gloved hand", that's it, exactly what I'm looking for in a beef roast. I discounted the 7 bone because I thought it was also too thin, like the boneless one I just did. I'll try...

205 degrees. I did it the same as I would a pork shoulder, hoping the marbling would yield pulled pork consistency. Collagen doesn't break down until around 200 degrees. A few reasons why it didn't work out: 205 was probably too high considering the lack of a joint like a pork shoulder has; as I...

Upon Further Review [Followup] Smoked a chuck roast. Although the Virtual Bullet performed perfectly, I think I was doomed from the outset. The only chuck roast I could find looked more like a "Caveman's Cut" of prime rib than a bulky, cubic pot roast. It was well marbled but was doomed from...

Thanks. Am I correct in assuming you are doing it in a 22" kettle? I've got one of those too, but now I also have an 18.5" Virtual Bullet, which has its own 2 gallon water pan. I would be doing the roast in that. So, I'll try a chuck roast and do it low and slow to 205 degrees as I would a pork...

That's pretty much what I was thinking. A chuck roast would seem to be the cut which has enough marbling to be able to bbq it all the way without having to wrap it. I'll get one of those and slowly bring it to 205 degrees as I have done with pork shoulders, low and slow. The last one took 11...

Thanks for your prompt response. By the way, I had already been using a variation of the "Tin Can Minion Method", except instead of a can I use a Weber 7447 Compact Rapidfire Chimney Starter. I place that where the coffee can would be placed and then dump the coals right into the space vacated...

It seems that bbq discussions regarding beef are generally limited to brisket and ribs. I recently purchased a Virtual Bullet and have had success with pork spareribs, turkey breast, and pork shoulder. I want to make pulled bbq beef. What would be the best cut of beef that would have marbling...