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In Reply to: pulled beef for a crowd posted by rcflats on April 23, 2008 at 22:02:02:
Stopped by a bbq shop in north florida - he was using Eye Round for sliced beef. We don't have a slicer, so I thought about chopping that meat up. After seasoning it and smoking it for 3 hrs or so, I did make a nice sliced beef, but not the type of brisket substitute I was looking for.
At the same time, I put 5lb of Costco chuck roll on (in 2 pieces..., looked like 2 big steaks), seasoned the same way. These actually overcooked a bit if you went by temp alone, but the flavor was awesome. still pink, but with all that fat! yum
ran those through the buffalo chopper as well.
some pieces didn't cut up so i let the chopper run a bit more.
after keeping some in a food warmer for a while (I wanted to see how it would hold up on a serving line) there was pooling grease and a little boiling. after stirring... wow... i invented Taco Meat.
It tasted better than ground chuck hamburger meat normally would... it had the rub, smoke, and seasoning that we'd normally put in with the chopped brisket. But... it was hamburger meat, and looked like hamburger meat.
We sampled all three and nothing beat the regular chopped brisket point meat that we regularly serve in the restaurant. The others were not close, even though all were cooked on the same pit, same rub, same seasoning after chopping. Taco Meat WAS the best Taco Meat I'd ever had... but the Eye Round pieces were tougher - not much flavor from inside - and some pieces hard from the silver skin on one side.
I don't know the exact yield, but today we ran two "lightly trimmed" (to remove the big gobs of fat) packer briskets through the buffalo chopper. We got 10lb each, and they certainly were not 20lb to begin with. 50% yield is what we normally get when hand-slicing flat meat and chopping point, but yield was UP via the buffalo chopper.
good luck
jaymer...