Pulled Beef - Is A Chuck Roll A Must?


 
Michael M.

Michael M.

TVWBB Fan
I really like the idea of pulled beef as noted here:

http://www.virtualweberbullet.com/chuckroll.html

But, since a Chuck Roll at some 16 lbs is the choice noted here, I'm wondering if there are other, smaller cuts that will do this or if it is wise to seek out a smaller chuck roll etc.... Anyone?
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A chuck roll is name of the whole piece of beef shoulder shipped to the retailer and they can be larger 16 lbs. Chuck roasts are just smaller pieces cut from the whole chuck roll. Any store or food club will cut you chuck roast any size you want. 6-8 lbs work well.
 
No. Actually, the only pulled beef I've ever had came from either the top or bottom round, and was quite lean, with a vinegary sauce mixed in similiar to E. Carolina style pulled pork. It was at one of the North Alabama bbq restaurants, Lawler's, and was actually pretty good.

Chris Lilly, of the same area, describes how to cook what was Big Bob Gibson's favorite cut of beef, top round, in his new book. He simply says cook til tender, so I guess you could pull it. The method used is to wrap the whole salted and peppered top round (aprox 30 lb) in foil, filled with 2 cups of water, but have a 3" hole poked in the top of the foil to let smoke in and cook at 250*. It's called Big Bob Gibson's Head of Beef.
 
I've yet to do one of those big ole chuck rolls. I usually find 7-bone or English cut "pot roasts" make for some excellent pulled beef.
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Tim
 
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