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Pulled beef texture question?

post #1 of 6
Thread Starter 
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!
post #2 of 6
Every chunk of meat is going to be different. For fall apart tender beef we quit using Chuckies. I started using seven bone roasts. With both cuts a good indirect low and slow approach is the best way to get to the fall apart state. Even foiling and braising is a good option. It could be that the tougher parts are getting exposed to more heat. What's your setup for cooking?
post #3 of 6

The Chuck is made up of a few muscles with each having a different texture, fat content and connective tissue content. My Pot Roast is a favorite with my kids, so we have it frequently. The Label always says Chuck but the finished texture and juiciness varies quite bit. I don't use the toothpick or a therm with Chuck. A fork and a taste in a couple of places lets me know it's done. All the muscles are separated by connective tissue and usually some fat. Test each group, if a fork will pull out a few fibers with ease from each muscle...It's supper time...JJ

post #4 of 6
Thread Starter 
Thanks for the advice guys! I will look into the seven bone roast and will not use temp as a guide on the next one and see if I have better results!
post #5 of 6
Quote:
Originally Posted by worktogthr View Post

Thanks for the advice guys! I will look into the seven bone roast and will not use temp as a guide on the next one and see if I have better results!

 

Still use temp as a guide. Leave the meat alone to do it's thing but when you get to 195°, start fork testing for uniform tenderness. Pinching off pieces with tongs works too...JJ

post #6 of 6

Like Jimmy said, test it at a few places if you're having trouble with the pulling..

Mine always pull pretty good with the exception for one little area now & then, near the middle of a Chucky. Gotta pull a little harder there, but not that bad.

One thing I do different----I foil at about 165* IT-----I don't wait for the stall.

 

Here's a Single & a Double Chucky:

 

Pulled Beef Chucky              
 
 
 
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