Discussion in 'Beef' started by harleyguy, Feb 26, 2010.

  1. harleyguy

    harleyguy Smoke Blower SMF Premier Member

    I have a couple of small chuckies rubbed & sittin in the fridge overnight. To achieve pulling, do I need to go to 205* internal? Thanks.
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Taking it to the top temp and then foiling for a few hours should give you some great pork to pull.
  3. meateater

    meateater Smoking Guru SMF Premier Member

    I think that temp should be fine. I just tried the same and ended up slicing. I didnt probe in multiple areas and think I hit a hot spot. Just gives me an excuse to try again. [​IMG]
  4. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    I love chuckeeez. I take mine anywhere from 195 to 205. If I temp them and the probe doesn't feel like it hit hot butter...... I leave it in there a little longer. You can take to a high temp for pullin but you can put them in the fridge and after cooling they slice up nice for sandwiches.
  5. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    What ^^^Dave said works.

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