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CAMP OVEN COOKING AND CAMPING IN AUSTRALIA CHAT FORUMS › Camp Oven & Outdoor Cooking › Camp Oven Cooking Discussion › Favourite cuts of meat

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Favourite cuts of meat (Read 7376 times)

Reply #20 - Feb 19^th, 2008 at 8:13am

BillyBushCook Offline
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camp_cookie wrote on Feb 19^th, 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 19^th, 2008 at 8:30am

camp_cookie Offline
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BillyBushCook wrote on Feb 19^th, 2008 at 8:13am:

camp_cookie wrote on Feb 19^th, 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:

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

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

Della Offline
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Beef Y bone

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Reply #23 - Jul 17^th, 2023 at 10:24am

Saltbush Bill Offline
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