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.
Chango del Mar