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[Bentley]

Chopped, pulled...just slathered in BBQ sauce on a bun.

[Bar-B-Lew]

Chopped, pulled...just slathered in BBQ sauce on a bun.

Nope.  Brisket usually just sliced unless some of it is falling apart then that goes in sandwich too.

Chuck roasts for pulled beef.

Never made any slathered in BBQ sauce.  I don't do pork that way either 90% of the time.

Am I missing something good?

[Bentley]

I certainly don't use a much BBQ sauce as I did when I was 20, but BBQ Beef is the one time I will use more then most.  It just seems to define "BBQ Beef" for me.

[Free Mr. Tony]

I certainly don't use a much BBQ sauce as I did when I was 20, but BBQ Beef is the one time I will use more then most.  It just seems to define "BBQ Beef" for me.

Same here. My grandma would always have a Crock-Pot of BBQ beef on Sunday afternoons. I still enjoy the Crock-Pot version, but shredded smoked brisket with quite a bit of sauce is even better.

Just made one a couple weeks ago.  Didn't think to take pics after shredding, but here is the start of it. Just overcooked a bit on purpose, rested, and shredded like pork with a few extra chops to shorten the meat fibers.

[Bentley]

Sounds about right...

[Bar-B-Lew]

I have some pulled beef in the fridge.  Maybe I need to put it in the crock pot with some BBQ sauce tomorrow morning.

[AnyExcuse2Q]

I generally DO cook a big packer brisket when I want to cook brisket. Brisket is just about the best freezing meat around--slice it and put into vacuum bags a serving or two each (or maybe a serving of burnt ends!) and into the freezer it goes.  Can microwave to reheat (vent bag first), or for better results boil in bag until hot. My freezer is NOT frost-free, so things keep longer though.

Upshot, can have brisket on a more regular basis without as much work.

[MikeMcQ]

I'm usually doing low and slows for just the 2 of us. Always do full packers, butts, 3 racks of ribs at a time. Vacuum sealer most used appliance in the house... Any Q any day of the week from da freezer for sure. 

[Bar-B-Lew]

I am going to give Bentley's suggestion a try.

[ZCZ]

I certainly don't use a much BBQ sauce as I did when I was 20, but BBQ Beef is the one time I will use more then most.  It just seems to define "BBQ Beef" for me.

+1

[Bentley]

Looks about right!  Although your sauce looks more savory then sweet...am I right?

[Free Mr. Tony]

So how was it?  Looks good to me.  We always had them on cheap white buns, which kind of worked for those. They kind of became one for lack of a better description. I have graduated to sometimes using brioche, but still like the old white bun for some things.

[Bar-B-Lew]

I used Amoroso club rolls.  The sauce was a very thin BBQ sauce.  I think a thicker sauce at a lower temp for longer time would have worked better.  I may try this again.  It was a nice change up for beef sandwich.

[Bentley]

It is a very good start, have not wanted BBQ Beef in a long time, and i would have eaten that!