Can I use roasting beef for 'pulled beef'

[steeringwheelishotandwarm]

I've bought 3 roasts thinking they were brisket but can I still slow cook and use with BBQ sauce or will it all go wrong?

I don’t think they are fatty enough to relax the fibres enough to shred well, but bumping in case someone has expert knowledge.

As pp says, it’s not fatty enough to allow it to flake.

My mum often does a roasting joint in a casserole dish with liquid and that comes out juicy and tender. Anything stewed will flake won't it?

They will slow roast well and become tender, but I'm not sure about the pulling bit.

Normally they'd be served sliced with gravy, so you could just do this with the BBQ sauce instead, assuming you're not wanting to serve a standard roast, potatoes, veg and gravy meal.

You can, we are using a ‘roasting’ joint for ours. Slow cooker, 8 hours, see if it pulls. Low and slow is your aim, no need for liquid, seasoning and onions. If you get worried it’s too dry, cup of beef broth will help. We are smoking ours in the ninja 8 in 1 pizza oven gadget (not air fryer) for hours on a low setting (I say we, DH is cos that gadget his domain!). It’s a bit of a waste cos chuck or briskets are better for it but you’ll be fine!

What kind of roast, do you mean topside?
If you cook it long and slow with moisture (basically stewing it) it might be tender but it wont flake into strands like brisket, the muscle fibres are different. Probably taste similar though I guess.
Does it have fat on top? Picture?

The cheaper less fatty joints are good when cooked at a very low temperature in liquid. We generally use one rather than mince to make a chilli. I wouldn’t do it dry though, for the reasons mentioned above.