5.5lb chuck roast for pulling

[chopsaw]

, do you remember what temp you smoked it at?

I did that one on my 14 " WSM . Was trying something new . I tied butchers twine around the middle , and was thinking maybe that effected the shred somehow .
The temps were around 250 / 275 .

 

[Smoking at 4am]

I did that one on my 14 " WSM . Was trying something new . I tied butchers twine around the middle , and was thinking maybe that effected the shred somehow .
The temps were around 250 / 275 .

I didn't tie so I need to check for pooling liquid but so far there is none. I'm staying around 225° so maybe the shred will be easier since it will take longer to reach the right IT, thanks for the info chopsaw!

 

[chopsaw]

I don't want to take away from your thread here . Sending you a pm .

 

[Smoking at 4am]

The slicing peice came off around 1, just keeping it warm. Close to the stall on the larger peice that's still on. Lobster and steamers are going on now, sides and desserts are showing up.

 

[Bearcarver]

Looking Good, 4am !!!
Nice Job!
Like.

Bear

 

[Smoking at 4am]

Finally got to pull it not long ago, you stay late you get the meat snacks! What I sliced during the day was eaten so fast I couldn't get pics of lol.

 

[JLeonard]

Look's like it turned out well! And from the looks of those guys hanging around I can see you didnt have many leftovers.
Jim