or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Quick question about chuckies...
New Posts  All Forums:Forum Nav:

Quick question about chuckies...

post #1 of 7
Thread Starter 
Hey everyone. Quick question about chuckies. When smoking them for pulling, should they feel as soft and tender as a pork butt? Mine were slightly harder to pull than a butt, but where good eating..any other tips on chuck steaks? Any other alternatives for pulled beef? Thanks everyone..
post #2 of 7

i would say chuck roast is probably the better choice for pulled beef,as with the pork butt it needs to smoke a long time to get it to pull like pork,not sure at what temp. it will actually be good to pull but i would say probably around the 200 mark,i'm sure some of the pros will jump in. good luck

post #3 of 7
Thread Starter 
I pulled ne at 203 or 205, maybe could have gone to 208, just unsure if it should pass the probe test, or if it just never gets that soft...
post #4 of 7

They should get soft, and at the IT's you mention you should have been there. I do my chucks like I do brisket. When the roast hits 185° I start probing to see how tender it is. When the probe slides in with out resistance I take the roast off and wrap in foil and let it rest 30-45 minutes before shredding. It may be that you just got a tough cut, that happens and the only thing that can save a tough cut it to braise the beast. Have you tested your probes lately to see if they are accurate? Another similar cut that works good for pulled beef is the seven bone roast.

 

Here's a few cooks I have done with the 7 bones. Even though these were done in my cream can you can smoke these too:

 

http://www.smokingmeatforums.com/t/170825/triple-d

 

http://www.smokingmeatforums.com/t/169181/fall-apart-roast-beast-in-1-hr

 

http://www.smokingmeatforums.com/t/162782/cream-can-seven-bone

post #5 of 7
Thread Starter 
Quote:
Originally Posted by beefy bill View Post

I pulled ne at 203 or 205, maybe could have gone to 208, just unsure if it should pass the probe test, or if it just never gets that soft...

Quote:
Originally Posted by dirtsailor2003 View Post

They should get soft, and at the IT's you mention you should have been there. I do my chucks like I do brisket. When the roast hits 185° I start probing to see how tender it is. When the probe slides in with out resistance I take the roast off and wrap in foil and let it rest 30-45 minutes before shredding. It may be that you just got a tough cut, that happens and the only thing that can save a tough cut it to braise the beast. Have you tested your probes lately to see if they are accurate? Another similar cut that works good for pulled beef is the seven bone roast.

Here's a few cooks I have done with the 7 bones. Even though these were done in my cream can you can smoke these too:

http://www.smokingmeatforums.com/t/170825/triple-d

http://www.smokingmeatforums.com/t/169181/fall-apart-roast-beast-in-1-hr

http://www.smokingmeatforums.com/t/162782/cream-can-seven-bone
hey dirtsailor. My probes are good, check before every use. Thanks for the info. It should be little to no resistance huh? Maybe got tough ones. They were really good eating, just not fall apart like the butts I do. And thank you for the links! My hat is off to you sir!
post #6 of 7
You did good , except for sending Q view. Lol!
post #7 of 7
Thread Starter 
here's the chucks, along with a Taylor ham chub I threw in with them because I love taylor ham..
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Quick question about chuckies...