Has anyone here done something like this? What would be the best temp to pull the meat before shredding?
Use the biggest chuck roast that you can find and take it to 200 or 205 degrees internal and it should pull easily. Small chucks tend to dry out.
BTW, it's only a matter of time before someone will tell you that there is no such as pulled beef in the Carolinas. Only pork. :-D
and it would DEFINETLY not be Carolina style. :twisted:
Use the biggest chuck roast that you can find and take it to 200 or 205 degrees internal and it should pull easily. Small chucks tend to dry out.
Agreed they fall apart at 205:
They are great slapped on buns and topped with this mix if it's up your alley:
1/2 cup ketchup and 1 cups Coca Cola mixed and simmered for a minute or two. I also sometimes throw in a little mustard and a splash of pickle juice in the sauce as well.
MMMMM Good.
Me too. N8Man's recipe is now copy/pasted to my recipe file.Now I got another sauce to try.