I am a beef lover at heart...red meat will always be my choice so the prospect of pulled beef amazed me. The first one I did, I basically followed the method Solar posted with onions and peppers and it came out great! Fork tender and delicious. The last three times I have cooked it, it has been good, texturewise, just not great. My Chuckies have been around the same shape and size as the first one and all choice. I smoked it until it stalls put it in a pan with some beef stock and cover it with foil and usually finish it in the oven. My 2nd, 3rd, and now 4th attempts I have brought to he same IT, 210 and they were all super tender according to the toothpick test but then when I go to pull it, it's not easy. I have more luck chopping it and it has a little bit of chew . Nothing terrible, just not as juicy and melt in your mouth as it was the first time or my pulled pork consistently is... Certain parts are super tender and others are tougher...it's strange but could it just be the fat content of the particular piece of meat that's causing the discrepancy? Anyone else experience this with Chuckies? Thanks!
