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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-10-2010, 04:01 PM
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#1 |
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Knows what a fatty is.
Join Date: 06-15-10
Location: pasadena, tx.
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Beef Chuck Roast
Hey everyone Im kinda new here , I am in need of some advice on at chuck roast . I plan on smoking it till it reaches 165 and the its going in the pan with foil with a little broth beer and spices .what temp should I let it get to ? and what temp is the best to start shredding it ? I plan on making tacos , what do yall recomend for condements ?
Any other ideas or advice would be great . thanks larrymac |
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08-10-2010, 04:27 PM
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#2 |
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Babbling Farker
Join Date: 12-13-05
Location: St. Louis MO
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__________________
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/ |
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08-10-2010, 04:35 PM
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#3 |
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Full Fledged Farker
Join Date: 03-26-10
Location: milwaukee, wi
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I'm not a foil guy
That being said, this weekend I did some fantastic chuckies. Took them to 205 internal (cooked at 250-275), rested for an hour, and they shredded very easy. I LOVE shredded beef, and there is so much to do with the leftovers (tacos, nachos, sammies, etc) Good luck! |
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08-10-2010, 05:12 PM
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#4 | |
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On the road to being a farker
Join Date: 07-02-10
Location: Palos Verdes, California
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Quote:
Cooked at 250 "ish" until we hit 205. Next time, I'm pulling earlier...maybe 190 and letting it sit. With an internal temp of 205 at the pull, it sat for an hour wrapped in a cooler. The internal must have gone up more than I had expected. It shredded, but a few parts were a little bit more difficult than others. Still made wicked tacos!!!!! Go 250, pull at 190, foil and rest for an hour. It should be perfect.
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22" WSM X 2, Kingsford Side Smoker, Webber Kettle, La Caja China |
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