What temp do you take your chuckie to?

[smokininidaho]

What's a good temp to take a chuck roast to for pulled beef?

 

[chopsaw]

I wrap at 160 and go to probe tender . I've had them finish all the way to 211 and higher . I only watch the temp for wrapping . After that it's wait 'til it probes tender .

 

[yankee2bbq]

What's a good temp to take a chuck roast to for pulled beef?

200-205

 

[TNJAKE]

I do same as chopsaw 210 with a good rest

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

Mississippi Poboy (Malcolm Reed)

Good evening folks! I get Malcolm Reed's newsletter and a couple weeks ago he posted this "Mississippi Poboy". Man it looked delicious and I've been planning to make ever since. So here goes...... I started out with a 4.4lb prime chuck roast and seasoned with coarse black pepper and kosher...

www.smokingmeatforums.com

 

[smokininidaho]

I wrap at 160 and go to probe tender . I've had them finish all the way to 211 and higher . I only watch the temp for wrapping . After that it's wait 'til it probes tender .

Probe tender it is then. It's at 203 now and not quite there. I'll wrap in towel when done and let it rest for an hour. Thanks guys!
BTW chopsaw that handle you made me for my '80's Kamado is holding up just fine, still looks new, thanks again!

 

[chopsaw]

that handle you made me for my '80's Kamado is holding up just fine, still looks new, thanks again!

Good deal . Happy it worked out for you .
I took your advice and used some of the better than bouillon on a beef knuckle the other day . Great flavor .

 

[jcam222]

Like the other guys I do between 205-211F / probe tender. chopsaw have you ever used Minors beef broth and / or Minors Au jus concentrate? It’s a standard staple in our frig. I keep the chicken, beef and beef au jus at all times. When I find it I also buy the pork.

 

[TNJAKE]

Like the other guys I do between 205-211F / probe tender. chopsaw have you ever used Minors beef broth and / or Minors Au jus concentrate? It’s a standard staple in our frig. I keep the chicken, beef and beef au jus at all times. When I find it I also buy the pork.

Couldn't agree more about the minors products. I use the beef in my injections

 

[jcam222]

Couldn't agree more about the minors products. I use the beef in my injections

Yep great for injections, pans of broth under mat for au jus and more. I use it constantly for soups, sauces and more indoors too.

 

[chopsaw]

have you ever used Minors beef broth and / or Minors Au jus concentrate?

No . I'll have to look for it .

 

[Bearcarver]

For Pulled Chucky Beef, I wrapped at about 165°, and pulled between 203° & 208°.

Bear

 

[normanaj]

I can only repeat what others have already said.

 

[jcam222]

No . I'll have to look for it .

GFS carries it, I have also ordered on Amazon.

 

[eaglewing]

Some of these high IT temps take me by surprise, but I have to admit, my recent Chuckie was only to 203° and it wasn't probe done, so my next will go higher and I'll chalk it up to experiment.

 

[TNJAKE]

Some of these high IT temps take me by surprise, but I have to admit, my recent Chuckie was only to 203° and it wasn't probe done, so my next will go higher and I'll chalk it up to experiment.

Taking it into the 210 range was a game changer for me. I used to have chucks that some would pull great while the rest of the chuck had tougher pieces. Higher temp gives me a perfect pull everytime

 

[eaglewing]