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Discussion in 'Beef' started by bk21, Mar 15, 2014.
How many of you pull your chuckies vs slicing them? What IT do you find best for slicing?
Hello. I don't pull any meat. Take your chuck to 180-190 IT, wrap and rest, then slice. Keep Smokin!
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.