Pulled beef

Discussion in 'Meat Selection and Processing' started by chango del mar, Sep 24, 2015.

  1. Hola all,

    I want to do some pulled beef this weekend with about a 4 lb. chuck roast.  Last time I tried it, I brought it to an IT of 203 degrees and then let it rest about an hour.  While the flavor was good, it didn't shred very easily.  I ended up chopping a fair bit of it.  What IT temps and/or cuts of meat do you all use?  Thanks in advance for any help.

    Alan

    Chango del Mar
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    At 203 I would have thought it would have pulled.

    Cook to very probe tender.
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The meat choice was fine. Cook to probe tender. One chunk of meat may be done in 190's the next 210. Use temps as just a point to start probing...JJ
     
  4. Thanks guys!
     

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