All thinking about trying my hand at a chuck roast for pulled chuckles (thanks bear carver for the idea) with some ribs this weekend if weather holds out. What would be the IT that I would target before foiling and what would be the IT for being finished. Is it 140 for foil and 205 for finish? Thought was to pull the meat instead of slice it.
Not sure on size (thinking 2-3 lbs) but with cooking temps around 225 do you have an approx time this should take (so I can plan how early to start).
Thanks
Not sure on size (thinking 2-3 lbs) but with cooking temps around 225 do you have an approx time this should take (so I can plan how early to start).
Thanks
