Pulled pork vs. pulled beef
- Thread starter Central PA Cowboy
- Start date
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kruizer
Master of the Pit
Finally made 2 good chuckys on the Weber Smokey Mountain... pork butt is next on my list of things to make, then I can make an accurate assessment.
Let my chuck roasts on for 6 hours at 225. 3 hours on the grate, 3 hours covered in a pan with beef bullion. Left to rest in a styrifoam cooler for 2 hours.
Let my chuck roasts on for 6 hours at 225. 3 hours on the grate, 3 hours covered in a pan with beef bullion. Left to rest in a styrifoam cooler for 2 hours.
Different flavor, depends on what you are looking for? Also for shredding, I go by internal temp rather than time. What was the actual question the OP was asking, I'm not clear?????
I believe he is asserting that beef is greater > than pork.
I would differ. Both are great, but it's apples to oranges.
I would differ. Both are great, but it's apples to oranges.
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