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Need help.

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

  1. bear55

    bear55 Master of the Pit

    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
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Same as the pork... 205
     
  3. webowabo

    webowabo Master of the Pit SMF Premier Member

    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.
     
  4. bear55

    bear55 Master of the Pit

    Thank you both very much...
     
  5. 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