Pulled beef

chango del mar

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Sep 22, 2015

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San Diego

• Sep 24, 2015

• #1

Hola all,

I want to do some pulled beef this weekend with about a 4 lb. chuck roast.  Last time I tried it, I brought it to an IT of 203 degrees and then let it rest about an hour.  While the flavor was good, it didn't shred very easily.  I ended up chopping a fair bit of it.  What IT temps and/or cuts of meat do you all use?  Thanks in advance for any help.

Alan

Chango del Mar

 

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• Sep 24, 2015

• #2

At 203 I would have thought it would have pulled.

Cook to very probe tender.

 

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• Sep 24, 2015

• #3

The meat choice was fine. Cook to probe tender. One chunk of meat may be done in 190's the next 210. Use temps as just a point to start probing...JJ

 

chango del mar

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Sep 22, 2015

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• Sep 25, 2015

• #4

Thanks guys!