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Pulled beef

post #1 of 4
Thread Starter 

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.



Chango del Mar

post #2 of 4
At 203 I would have thought it would have pulled.

Cook to very probe tender.
post #3 of 4

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

post #4 of 4
Thread Starter 

Thanks guys!

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