British BBQ Society Forums

Hi Guys,

Newbie question time.

What joints would be good for pulled beef? I read chuck joint over in the states but is this something my butcher or supermarket could provide? Or would another joint do?

Any recipes also appreciated

Thanks in advance

JT

A rolled brisket joint works well. You should be able to get chuck from a butchers

Recipes-wise - http://wolfepit.blogspot.co.uk/2009/10/ ... -beef.html this

Keep it rolled or unroll - I ask because I did a small brisket at the weekend and it was a bit on the dry side. My bad for not wrapping soon enough though methinks.

JT

You can get away with unrolling it to get some extra smoke flavour in there. The Guinness it gets braised in should keep it juicy enough

I find a piece of Chuck better than brisket for pulling due to the amount of connective tissue in the Chuck.

If you go into any good butcher, and ask for chuck, they should know what you are talking about; although they will probably refer to it as "chuck and blade" if selling it as a joint, rather than individual steaks.

For supermarkets, most of their chuck gets either sold as "braising" steak, or cut up and mixed with flank and shin, and sold as "stewing" beef.

have you tried Beef Cheeks - they'll pull beautifully too...

Thanks guys

I'll let you know how I get on

Well we have lift off.

1.6kg of Braising Steak/Chuck

Rub (Made a big batch):

Salt - 200g
Soft Brown Sugar - 70g
Mustard Powder - 25g
Smoked Paprika -25g
Black Pepper - 25g

Braising/BBQ Sauce:

Ketchup - 250ml
Water - 150ml
Soft Brown Sugar - 60g
Finely Chopped Onion - 1/2
Cider Vinegar - 3 Tbs
Worcestershire Sauce - 3 Tbs
Chipotle Paste - 1 Tbs
Garlic Powder - 1 Tbs
Rub (above) - 1 Tbs

Beef:


Rubbed:


On the WSM and the cook begins:


She's at about 153f internal at the mo, fingers crossed.......

Looks good.