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Favourite cuts of meat (Read 8398 times)
 
Reply #20 - Feb 19th, 2008 at 8:13am

BillyBushCook   Offline
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camp_cookie wrote on Feb 19th, 2008 at 2:25am:
 It can be smoked whole and either sliced, chopped, or pulled.  .


CC,
pulled????......should I ask???

Mick.
 

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Reply #21 - Feb 19th, 2008 at 8:30am

camp_cookie   Offline
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BillyBushCook wrote on Feb 19th, 2008 at 8:13am:
camp_cookie wrote on Feb 19th, 2008 at 2:25am:
It can be smoked whole and either sliced, chopped, or pulled.  .


CC,
pulled????......should I ask???

Mick.


If cooked at a low temperature over a long period of time to an internal temperature of 190-200f degrees, the connective tissue within the meat will break down and liquefy.  The meat fibers can then be hand shredded or "pulled".  Beef chuck roast (shoulder) will do it as well, but the technique is more commonly associated with pork.

Here is an example of  beef chuck roasts that I smoked and then pulled:

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Here is a video showing how one cook does pulled pork:



 
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Reply #22 - Jul 16th, 2023 at 7:01pm

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Beef Y bone
 
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Reply #23 - Jul 17th, 2023 at 10:24am

Saltbush Bill   Offline
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Reply #24 - Jul 17th, 2023 at 2:28pm

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Medium rare Porterhouse
 

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