What's the best cut of beef to pull for sandwitches?


 
IMHO... Chuck. It tastes great, is easy to cook, shreds easily, and isn't terribly expensive. You can usually find a sale. My only gripe is that I get a fairly low yeild once all the fat is discarded.

I'm always open to ideas. Hopefully somebody has a good secret for us to try.
 
Yep, anything "Chuck". The cheaper the better.
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Yep, chuck's a winner, although there is a place in Alabama called Lawler's bbq that supposedly uses bottom round. It's very lean, but somehow they smoke it to pull, and add a tasty vinegar based thin sauce to it to moisten. (I wish I had the recipe.)

Regardless of what cut of beef you use for pulling though, I'd definately wrap in foil after smoking to help with moisture.
 
Have to admit I get confused when looking for this kind of cut. I never see chuck roll, but do sometimes see chuck blade roast. Can someone shed some light on the chuck cut and list some of then names the stores will use?

Thanks all.

James
 
I get my chuck rolls at BJ's, but have to ask a butcher.They always have some in the back cooler and they are clearly labeled chuck roll. I usually take a picture from Chris A's chuck roll cook page with me just in case. They are large and you won't see them on display, especially at regular super markets. The last one I bought was 23 lbs, but I had the BJ's butcher cut it into thirds, smoked one and froze the other two. Otherwise, just get a boneless chuck roast which I often see in the 3-6 lbs range. Yield will be approximately 50%. The chuck roll is simply the large cut from which smaller chuck roasts are cut.
 
I have a hard time finding chuck rolls also. So a boneless chuck roast a cut off the roll? That's good to know.
 
It's hard to find cuz it's such a large piece.

The Chuck Roll is from what all other "Chuck" cuts come from - roasts, delmonico steaks, ground beef, etc.

It's essentially the beef version of Pork Butt. That's why it's great for Pulled Beef.
 
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