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Need help.

Discussion in 'Beef' started by bear55, Oct 16, 2013.

  1. Oct 16, 2013 #1
    bear55

    bear55 Master of the Pit

    South Mississippi
    I have been asked to smoke pulled pork and pulled beef for a club I belong to.  I need help with the pulled beef;  at what.IT temp does boneless chuck roasts need to be to pull well?

    Thanks for all your help.

    Bear
     
    Last edited: Oct 16, 2013
  3. Oct 16, 2013 #2
    boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Raleigh,NC
    Same as the pork... 205
     
  4. Oct 16, 2013 #3
    webowabo

    webowabo Master of the Pit SMF Premier Member

    Arlington, TX
    The last I did I started checking at 200* with a toothpick test.. I didnt have a logged IT.. but once it gets abiut 200* its close. Every chuck different.
     
  5. Oct 17, 2013 #4
    bear55

    bear55 Master of the Pit

    South Mississippi
    Thank you both very much...
     
  6. Oct 21, 2013 #5
    gary s

    gary s Smoking Guru OTBS Member

    Whitehouse, TX (East Texas) just South of Tyler
    Have you tried it yet?   I never do pulled beef. I slice my brisket and it anyone wants it chopped I just chop a little for them. Let me know how the pulled beef turns, out might have to give it a try.

    Gary