Hi Guys.
I've been playing around with different times and temps for various cuts of beef for the past few months. What I'm trying to achieve is a pulled product that'll serve the purpose for a take on Barbacoa for Tacos (with out using the head). I've used chuck and cheeks which work well, but I believe I haven't narrowed down a good time and temp....that I completely satisfied with....
The one big problem I run into on top of this is that our local butcher runs out of these cuts quite often or has a limited amount available...Therefore forcing me choose other beef cuts like rump, blade, clod, etc... that come out either too much like a roast for slicing, or beef stew.
Is it the fat content?
Is it my time and temp?
What can you recommend, for the chuck and cheeks....but more importantly the other cuts?
Also, I always rub an Mexican Adobo marinade of a few chillies, garlic, and spices on the beef before vac-ing. I use a good coating, but I can never really taste it after cooking over the strong beef flavour....
Should I use more?
Should I add a fat...especially to the leaner cuts?
When pulling and reheating the meat, I normally fold in more adobo, which seems to work, but didn't know if can achieve more flavour straight from the first cooking process...?
Cheers
Matt
