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chihuachsund 02-18-2013 04:59 PM

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?

WineMaster 02-18-2013 05:05 PM

Still needs a little more time on it. 205-210 is what I have found to turn Chuck Roasts Pullable

Bbq Bubba 02-18-2013 05:06 PM

Chuckies need to go 200+.

bignburlyman 02-18-2013 05:08 PM

Just keep cooking it until you stick a fork in and twist without resistance. My last one loosened up at 208 degrees.

gtr 02-18-2013 05:09 PM

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.

chihuachsund 02-18-2013 05:10 PM

OK, i,'ll keep it going. I just didn't want to dry it out more than necessary.

LMAJ 02-18-2013 05:10 PM

yep, keep going....

chihuachsund 02-18-2013 11:02 PM

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.

chriscw81 02-18-2013 11:46 PM

i've got about 6 chuckies in my freezer just calling my name!!!!!!!!

bignburlyman 02-19-2013 08:33 AM


Originally Posted by chriscw81 (Post 2374070)
i've got about 6 chuckies in my freezer just calling my name!!!!!!!!

I have three 22 pound chuck rolls that are waiting on me, lol.

O'Mordha 02-19-2013 09:51 AM

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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