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To pull or not to pull?

post #1 of 3
Thread Starter 
How many of you pull your chuckies vs slicing them? What IT do you find best for slicing?
post #2 of 3

Hello.  I don't pull any meat.  Take your chuck to 180-190 IT, wrap and rest, then slice.  Keep Smokin!

Danny

post #3 of 3

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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