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There is always an argument about which makes the best BBQ. I am not talking about BBQ food , but BBQ. In many corners of our nation BBQ means pulled meat sandwiches, pulled pork, chopped brisket, Pig pickens, also know as Barbeque sandwiches. Now I have been fascinated with BBQ alot longer than I have been cooking it,at least cooking it right.
There are regional preferences as to which pulled meat is served. Up here in the midwest, I guess we get alil bit of everything, and its just fun to try all the tastes of BBQ.
When I first got into this hobby, I never heard anything about smoked chuck roasts.I developed a good relationship with my butcher of many years,and conversations lead me to do some research about the heritage of BBQ beef.While I don't have a link or reference to my findings, only my memory
,I found that in the early days,huge amounts of people were fed pulled beef at social gatherings and events.The cooks or pitmasters would have huge trench's dug often 50 ft long. They would then start fires in these trench's and then roll logs into the fires and start huge fires in order to get a coal bed for these Barbeques.These fires would burn for 12-20 hrs before the beef was added.The beef that they used were huge primal cuts called "shoulder clods". They would add these meats and turn them every hr or so with pitchforks,all the while adding small amounts of wood to keep the fires going. They would start this task early in the day before the sun rose,to be able to serve the bounty by dinner time.
Fast forward to today.
I love smoked chuck.I love it sliced or pulled, and I think I prefere it over brisket for flavor.I like the texture of brisket better, and the fact that a packer takes alot less time than a chuck of equal size.Chucks are versatile and come from a large area of the front half of the animal.I have injected them and rubbed them with various concoctions, and smoked them with different types of woods on a couple different types of pits. They are the "pork butt" of beef.They come in hunks as large as 30 lbs or in roasts as small as 3. I prefere the shoulder clods or chuck rolls. They are different cuts, but not by much. a clod
or a chuck roll
both make beautiful beef BBQ.
sliced or pulled
If you ever get a chance to get one of these fine pieces of beef from your butcher or packing house, try it. They do take 13-16 hrs to smoke, but they are well worth it. The price per lb of the larger subprimal cryovacked units should be between $2.25 and $3.00.
Smoke em like a pork butt, you will be well rewarded.!:D
There are regional preferences as to which pulled meat is served. Up here in the midwest, I guess we get alil bit of everything, and its just fun to try all the tastes of BBQ.
When I first got into this hobby, I never heard anything about smoked chuck roasts.I developed a good relationship with my butcher of many years,and conversations lead me to do some research about the heritage of BBQ beef.While I don't have a link or reference to my findings, only my memory
,I found that in the early days,huge amounts of people were fed pulled beef at social gatherings and events.The cooks or pitmasters would have huge trench's dug often 50 ft long. They would then start fires in these trench's and then roll logs into the fires and start huge fires in order to get a coal bed for these Barbeques.These fires would burn for 12-20 hrs before the beef was added.The beef that they used were huge primal cuts called "shoulder clods". They would add these meats and turn them every hr or so with pitchforks,all the while adding small amounts of wood to keep the fires going. They would start this task early in the day before the sun rose,to be able to serve the bounty by dinner time.Fast forward to today.
I love smoked chuck.I love it sliced or pulled, and I think I prefere it over brisket for flavor.I like the texture of brisket better, and the fact that a packer takes alot less time than a chuck of equal size.Chucks are versatile and come from a large area of the front half of the animal.I have injected them and rubbed them with various concoctions, and smoked them with different types of woods on a couple different types of pits. They are the "pork butt" of beef.They come in hunks as large as 30 lbs or in roasts as small as 3. I prefere the shoulder clods or chuck rolls. They are different cuts, but not by much. a clod
or a chuck roll
both make beautiful beef BBQ.
sliced or pulled
If you ever get a chance to get one of these fine pieces of beef from your butcher or packing house, try it. They do take 13-16 hrs to smoke, but they are well worth it. The price per lb of the larger subprimal cryovacked units should be between $2.25 and $3.00.
Smoke em like a pork butt, you will be well rewarded.!:D
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