I made Pepper Beef stout yesterday which came out pretty good for a first attempt.
I also was trying to make shredded beef (as I had 2 chuckies) however it didn't reach the level of being able to shred.
When you are cooking a chuck to make shredded beef is it supposed to be the same way as doing a shoulder or is it different?
I think I might not have cooked it long enough as I was starting to run out of fuel (used lump instead of briqs in the WSM) but I was wondering what changes need to be made compared to cooking a pork shoulder.
08-26-2013 09:51 AM
I've never done a chuck, but have done a brisket like that. And I always try to cook my brisket to that "probe tender" feel.
08-26-2013 10:29 AM
Did 10-12 lbs of chuckies yesterday on BGE and they were the best I've done. Eacn was 3-4 lbs injected with Butchers Prime Brisket Injection and rested 4 hours before coating with Tasty Licks Black Barts. Cooked at 275 for about 3+ hours until 165-170 degrees, then placed in foil pan and covered with HD foil. Continued cooking for another 2.5 hours (205 degrees) when probed like butter and set for 3 hours in blankets/cooler before pulling.
08-26-2013 10:50 AM
I did one yesterday. Took about 6 hours @ 250 and it shredded easily.
08-26-2013 02:10 PM
Every piece of meat is differant but 6-7 hrs @ 250ish and it seems to shred for me.