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first time chuckie not pulling
Tried a chuckie on the wsm, followed what I thought was conventional wisdom, smoke at 225-230 to internal temp of 160, then covered and braised it. I got the internal temp up to 195, but it doesn't feel like it is getting loose at all. It's a small roast, just under 3 pounds, and maybe 2 inches thick. Could that be my downfall?
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Still needs a little more time on it. 205-210 is what I have found to turn Chuck Roasts Pullable
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Chuckies need to go 200+.
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Just keep cooking it until you stick a fork in and twist without resistance. My last one loosened up at 208 degrees.
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You can cook it longer to pull, but I've done sliced as well and it's pretty dang good - in fact, I'm not sure which one I like better.
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OK, i,'ll keep it going. I just didn't want to dry it out more than necessary.
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yep, keep going....
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Thanks brethren for the advice, the chuckie did eventually fall apart beautifully. I didn't check the internal temp,but know for next time to ride on. I'll post some pron next time, didn't have time today.
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i've got about 6 chuckies in my freezer just calling my name!!!!!!!!
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Quote:
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As everyone else said, give it more time. You can check it at 195 or so... but if it is not ready, it is simply not ready.
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