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Pulled beef from chuckies....

post #1 of 5
Thread Starter 
Alright I used Wee Willys White BBQ sauce, Mistys all Purpose, Mistys No Sodium on both. One I went light with the Mistys and heavy with Wee Willys Apple Chipolte rub. I then liberally added some Lea and Perrins Worchester and put if fridge for couple days. Tomorrow will smoke on egg with Oak, Pecan and some apple. Think I'll bring to 190, foil to 203 and then pull...... Sound about right? Never tried to do pulled beef before.
post #2 of 5
Beef chuck might be better a little higher like 208 I have found. I do them often. They need lots of time to render the fat out. Even more than butt. Make sure you catch those drippings. That stuff is awesome.
post #3 of 5
Thread Starter 
Ok, I'll cook to a little higher temp...... Then pull..... Does beef have an issue with to high of temp such as pork does at 210?
post #4 of 5
I have had it just right all the way to 212. I would start probing it after 200 every so often. You want a hot knife through butter probe test. Wrap and rest for as long as you can stand it.
post #5 of 5
Honestly I usually rest in the crockpot on warm for 2 hours
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