Pulled chicken and beef


 
R

Russell McNeely

TVWBB Wizard
Well, I barbecued three different cuts of meat yesterday in the WSM and not one pic to show for it. My wife wasn't feeling well so I was keeping an eye on my kids while cooking so I just didn't take any (I know - no pics and it didn't happen
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Anyhow, I smoked two whole cut-up chickens and did pulled chicken. It was awesome. Just seasoned with a little fajita seasoning (which is mild - mainly just tastes like S&P) and served with Sweet Baby Ray's on the side. The family loved it. Also smoke two Top round roasts for pulled beef. I normally would use Chuck roast but my in-laws had given us a couple of Top round roasts so thought I'd give it a try. I didn't like the results too well. I cooked it to about 160, foiled, cooked to 200, and then rested for an hour and a half. It still was not very tender and was dry. Was it just the cut of meat? I will use chuck next time. Any ideas on what to do with a top round roast? The third meat was a fully-cooked processed ham that I just threw on at the end of the day just for fun. It also turned out really good.

Well I hope everyone had a good weekend and a good President's day (I did - I was off work
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IMO, Top Round is too lean to use for Pulled Beef and taking it to 200º dried it out. Even at 160º, it would have been past my preference of Medium Rare.

Top Round is what I use sometimes for jerky when I can get it on sale.
 
Do a search here on TVWB for smoking round roast -- you'll find two primary suggestions. Jerky (not why I want to smoke meat) and only cooking to medium rare. As Travis said, round is just not a well-done candidate and won't pull well.

Chuck on the other hand, is the beef counterpart of pork shoulder. Much more fat and can sustain the long cooking process to higher temps.

I've only done the round (to 138*) and it was excellent. But what I'm really looking forward to is beef barbecue with a chuck roast. (I also love brisket, but never tried to pull it.)

Rich
 
Thanks for the great replies! If I decide to do top round again, maybe I'll try it on my kettle and cook at a higher temp.

Rich - I have done barbecued beef with a chuck roast once and it was very good stuff. In fact, my wife said it was probably her favorite BBQ that I've ever cooked (and I've cooked quite a few things). I've only done one whole brisket and I used the point section for chopped. I found it to be much too fatty for my liking. The next time I do a whole brisket, I'll probably trying making burnt ends.
 
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