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      01-11-2019, 11:25 AM   #18
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Join Date: May 2013
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Originally Posted by cmyx6go View Post
I may make one this weekend. It's going to be cold this weekend and I could go for some comfort food. What cut of beef do you use? I've heard that you are better using a cut with more fat as it makes for tender meat after cooking for a few hours.
That is generally the rule of thumb. As you can see if you zoom in on my uncooked pick, it's a fairly lean cut I used. But certainly some fat is welcomed. Perfect cold weather comfort food. By the way...

Total time for my recipe, 4hrs. Which is far less than most recipes. And I didn't use a pressure cooker.
High heat initially the first 2hrs and then medium or simmer the final 2.
The cut: Boneless Chuck Shoulder always!