Alternate cut for brisket and pulled beef

Discussion in 'Beef' started by munir fernandez, Jul 5, 2015.

  1. Hi Guys,

    I'm new to this blog and hope that the experience you guys have will help me with to things that I have.
    First off all I'm in the Dominican Republic and beef here is very expensive. I can get cuts of Choice and Prime, but most of them are for direct grilling. The only cut of meat that I can't get to smoke is the brisket and beef for pulled beef.

    1. What cut can I use to subtitute the brisket?
    2. What cut can I use for pulled beef?

    Please any type of advice is valuable.

    Waitingfor your reply and thanks,

    Regards,
    Munir
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Pulled beef is easy, a boneless chuck roast or 7 bone roast, which is also a chuck cut of meat. 

    Sliced? Chuck roast works there too but just doesn't have the same cross-sectional consistency you get with a brisket.  You can't call it brisket but it is in the same neighborhood of flavor, with a little imagination.   

    I understand shoulder clod works for both too, but I've never done one.   
     
  3. sela86

    sela86 Newbie

    I have just recently (few days ago) smoked a chuck roast for 1st time. Got IT up to 195ish. My goodness I wish I had been smoking chuckles long time ago, so good got a 3.5 # today and on pit with hickory wood right now
    I foiled mine at 165 IT
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    For pulled and chopped beef, we almost always use chuck roasts.  Easy to prep, nice thickness for shredding, and very flavorful!
     

Share This Page