Need help.

bear55

Master of the Pit

Original poster

Jan 7, 2013

1,002

30

South Mississippi

• Oct 16, 2013

• #1

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.

Bear

 

Last edited: Oct 16, 2013

boykjo

Renowned Sausage Maker

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Apr 28, 2010

7,754

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Raleigh,NC

• Oct 16, 2013

• #2

Same as the pork... 205

 

webowabo

Master of the Pit

Dec 25, 2010

1,382

41

Arlington, TX

• Oct 16, 2013

• #3

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.

 

bear55

Master of the Pit

Original poster

Thread starter

Jan 7, 2013

1,002

30

South Mississippi

• Oct 17, 2013

• #4

Thank you both very much...

 

gary s

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Jan 6, 2011

26,253

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• Oct 21, 2013

• #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.

Gary