Pulled Beef

Matt_H_63094

Hi folks,

I've got an event coming up at the end of the month where I need to do 500+ portions.  

Curious to hear thoughts on best cuts, times & temps?

Due to my limited equipment (tiny oven, tinier smoker), it's got to be SV.

I'm going to be on pretty tight margins so short ribs aren't really an option sadly... Brisket? Chuck? Rump?

Many thanks

Yitzchok_Bernstein_88575

I slow cook Equal Parts Beef Neck and Plate for about 4 hours at 325. Its cooked in a water downed BBQ Sauce, then allowed to cool in Sauce, then reheated and pulled day of service.