Couple Chuckies

[Brewandque]

I picked up a couple of chuckies spur of the moment today. I want to make shredded beef but have a couple questions.

In order to shred I'm thinking the IT needs to be around 205. Does this sound right?

I'm not going to eat them until Tuesday. Should I rest and shred them today or wait until reheating on Tuesday?

Thanks in advance.

 

[SmokingUPnorth]

205* should pull good. I would shred them today and keep some of the juice to mix in when reheating.

 

[bauchjw]

IT is a good indicator to start probing, but every hunk of meat is different. You want to probe it with a tooth pick or your thermometer and if you don’t feel resistance then it’s ready. It may be at 200 IT or up to 210. I agree with smoking north, I’d pull after a rest and keep the juices. When you reheat use the juices and maybe some broth! Post some pics!

 

[Brewandque]

Perfect. That's what I'll do.

Just threw them on

 

[bigfurmn]

dang looks good!

 

[TNJAKE]

I picked up a couple of chuckies spur of the moment today. I want to make shredded beef but have a couple questions.

In order to shred I'm thinking the IT needs to be around 205. Does this sound right?

I'm not going to eat them until Tuesday. Should I rest and shred them today or wait until reheating on Tuesday?

Thanks in advance.

Here's how I do it. Perfect everytime

Pulled Beef Sammiches

Howdy smokers. Beautiful fall day here in Tennessee so decided to smoke up a chuck roast Chuck roast before rub Used some kinders AP. Pretty tasty All rubbed up Onto the smoker at 225 with pecan pellets Smoked for around 3hrs until IT was 160 then put in pan with a splash of beef broth, Guinness...

www.smokingmeatforums.com

Pulled Beef

Howdy fellas and non fellas. Short post for me tonight. Heat index was 109° today supposed to be hotter tomorrow. So missed all pics except a couple. Seasoned up a nice chuck roast last night with black ops. Threw it on my pellet smoker at 250 for 4 hours for some smoke then panned and covered...

www.smokingmeatforums.com

 

[motocrash]

Love me some pulled chuck! I make it often, mostly use it in burritos and spice accordingly.
They've got you covered on the IT range you want and definitely probe for tenderness/pullability @ 200. In for the finish....

 

[Brewandque]

I'm 3 1/2 hours in. Internal is sitting at 162 on both. Probably going to wrap soon.

 

[Brokenhandle]

They're looking good!

Ryan

 

[DougE]

Everyone already got you covered. They look like they're coming along nicely.

 

[Brewandque]

I wrapped at 167. They finished in another 45 minutes. I was shocked how fast it went. They're resting now and smell amazing. When I pull I'll take a pic if I remember.

 

[Brewandque]

Finished product. Tastes really good.

 

[tbern]

looking delicious, nice job!!