To pull or not to pull?

Discussion in 'Beef' started by bk21, Mar 15, 2014.

  1. bk21

    bk21 Fire Starter

    How many of you pull your chuckies vs slicing them? What IT do you find best for slicing?
    Last edited: Mar 15, 2014
  2. Hello.  I don't pull any meat.  Take your chuck to 180-190 IT, wrap and rest, then slice.  Keep Smokin!

  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I do both slicing and pulling with chuckies.  When I make what I call a smoked pot roast type recipe, I slice.  Personally, for slicing, I take it off the smoker with an IT of 195-200.  I've found I lean more to the 200 side if time is not an issue.  

    I take it off the smoker at an IT of 205-207F for pulling , but I have pulled as low as 203 and as high as 210.

    I add my ingredients (juices, broths, drippings, veggies, etc) and wrap in a double layer of HD aluminum foil at the first long stall no matter if I'm slicing or pulling.  After I take it off the smoker I leave them wrapped and covered with towels on the counter or in the cooler for one to two hours.

    I basically do the same thing with briskets too.        

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