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[bregent]

The Costco business center near me has Choice chuck roll for $4, and Select Shoulder Clod for about $2.50.   Do you think the Select would work fine for pulled beef sammies or should I go for the choice?

[Bentley]

I think if you are going to season and use gravy or da juice...The Select is fine.

[Bar-B-Lew]

select will be fine for what you are doing

[bregent]

Great, thanks guys.

[reubenray]

I do pulled beef from chuck roast a lot.  I usually get them when they are on sale for $2.99/lb for choice at my local grocer. 

What is a shoulder clod?  I don't think I have seen that at my Costco.

[Bar-B-Lew]

I do pulled beef from chuck roast a lot.  I usually get them when they are on sale for $2.99/lb for choice at my local grocer. 

What is a shoulder clod?  I don't think I have seen that at my Costco.

Clod is the whole shoulder cut which is about 30# or so.  I made it once.  Took forever to cook.  It was great to pull, but I had intentions of slicing.  That didn't work out so well.  I believe it has the whole brisket and flat iron steak and a few other cuts connected together.  I bought it at the restaurant depot.

[bregent]

I do pulled beef from chuck roast a lot.  I usually get them when they are on sale for $2.99/lb for choice at my local grocer. 

What is a shoulder clod?  I don't think I have seen that at my Costco.

Here's an explanation of the difference: https://www.thespruceeats.com/chuck-roll-and-chuck-shoulder-clod-995241

My regular Costco doesn't carry it either, but the Costco business centers carry more items geared towards businesses - similar to Restaurant Depot.

[Bentley]

Did not know of theses and the closest one to me is Hackensack!

My regular Costco doesn't carry it either, but the Costco business centers carry more items geared towards businesses - similar to Restaurant Depot.

[JoeGrilling]

I saw this discussion on Costco Business Centers and decided to see if one was in my area.  We have two within a reasonable distance.  One is in San Francisco and the other in Hayward.  The Hayward store is about 15 miles from the house and I needed be in that area today.  The item I have been trying to find are full racks of beef short ribs and they have them.  They have all kinds of pork and beef cuts you never see in grocery stores here.  Pretty interesting place that is definitely geared toward businesses.

Did not know of theses and the closest one to me is Hackensack!

My regular Costco doesn't carry it either, but the Costco business centers carry more items geared towards businesses - similar to Restaurant Depot.

[bregent]

Yeah, the Hayward store is 10 miles from work so I go during lunch. It's not nearly as crowded as the retail store is, which is very nice.  I picked up a large pack of short ribs last week and cooked a few racks over the weekend on the Memphis - they turned out great

[Bar-B-Lew]

Those do look great.

[JoeGrilling]

What cooking process do you use?  I scanned the net yesterday and there is a lot of variation out there in terms of temperature, time, and whether to wrap or not.

Yeah, the Hayward store is 10 miles from work so I go during lunch. It's not nearly as crowded as the retail store is, which is very nice.  I picked up a large pack of short ribs last week and cooked a few racks over the weekend on the Memphis - they turned out great

[bregent]

First thing to know is that they have a very thick and tough silver skin on top, so you need to remove all of that fat and membrane or your rub won't penetrate and it won't be good eating.
I separated racks into 2 bone portions.  Dry brine with salt for 12 hours or overnight, then rub with no salt bbq rub. I ran at 180 for a few hours, then bumped to 240 and cooked until it probed tender.  I did not wrap and it took a total of 8 1/2 hours. I may try wrapping at some point to shorten cook time.

The pack I got had 4 racks of 4 bone each. We trimmed and seasoned all of them and of those we didn't cook, we vac sealed and froze. We'll probably do some of them BBQ, and some Sous Vide. Short ribs done SV at 130F are amazing

[JoeGrilling]

Your ribs look great.  I mixed up a batch of Cooper's mopping sauce (Copy Cat - Recipe on the Web) yesterday to use with the ribs on Friday.  My son ate at a Cooper's in Austin this past summer and raved about the sauce.  My son does not like sweet BBQ sauces.  He said the Cooper's sauce is very tart.  The batch I made came out quite good.  I'm thinking I'll smoke and mop hourly at 190 for three hours and wrap at 245 with the mop sauce.  I plan to use a temperature probe in the wrap.

First thing to know is that they have a very thick and tough silver skin on top, so you need to remove all of that fat and membrane or your rub won't penetrate and it won't be good eating.
I separated racks into 2 bone portions.  Dry brine with salt for 12 hours or overnight, then rub with no salt bbq rub. I ran at 180 for a few hours, then bumped to 240 and cooked until it probed tender.  I did not wrap and it took a total of 8 1/2 hours. I may try wrapping at some point to shorten cook time.

The pack I got had 4 racks of 4 bone each. We trimmed and seasoned all of them and of those we didn't cook, we vac sealed and froze. We'll probably do some of them BBQ, and some Sous Vide. Short ribs done SV at 130F are amazing