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Need help.

post #1 of 5
Thread Starter 

I have been asked to smoke pulled pork and pulled beef for a club I belong to.  I need help with the pulled beef;  at what.IT temp does boneless chuck roasts need to be to pull well?


Thanks for all your help.



post #2 of 5

Same as the pork... 205

post #3 of 5
The last I did I started checking at 200* with a toothpick test.. I didnt have a logged IT.. but once it gets abiut 200* its close. Every chuck different.
post #4 of 5
Thread Starter 

Thank you both very much...

post #5 of 5

Have you tried it yet?   I never do pulled beef. I slice my brisket and it anyone wants it chopped I just chop a little for them. Let me know how the pulled beef turns, out might have to give it a try.



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