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Maybe next time to the toothpick/probe test instead of going by temps... they may have been ready for pulling much sooner which might have kept them from drying out ...
Maybe next time to the toothpick/probe test instead of going by temps... they may have been ready for pulling much sooner which might have kept them from drying out ...
I tend to find that chuckies actually need a higher temp to get probe tender. I start checking around 200, but find that they are probe tender around 210 or so.
Great looking pulled beef, Gary! I love smoked beef and you have inspired me to try it pulled.
As for taking a long time to defat sauce, try pouring the liquid into a tall glass container (I use a 2 cup pyrex measure). The fat floats to the top. I put a poultry baster point into the liquid under the fat and suck it out, leaving the fat on top. It takes seconds.