first time chuckie not pulling

C

chihuachsund

Knows what a fatty is.
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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?
:sad:
 
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.
 
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.
 
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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