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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-01-2008, 09:43 AM   #1
ewile
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Default 2 chuck roast questions

1) What's the desired internal temp for pulled beef?

2)Anyone ever mop their chuckie w/ anything during the cook? I'd be interested to know. I'm only a few minutes in so I could easily throw something together.

Thanks.
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Unread 03-01-2008, 09:53 AM   #2
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Chuckies are a lil more stubborn than pork,i've had em go as high as 225*, go by feel, not time!
I've done mine on the drum so no mopping or spritzing but it can't hurt, keep us updated and don't forget pic's!!
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Unread 03-01-2008, 09:57 AM   #3
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I usually take mine to 200 - 205, but as Bubba said, go by feel. Start checking for doneness at 190 or so just in case. I don't mop, but you could mop with any kind of juice or thinned sauce or broth.
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Unread 03-01-2008, 09:58 AM   #4
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Chuckies seem to take 200 ++ to tender up.
And, YUP---It is the buttery feel, not the temp.
Followed by a couple of hours in a cooler to equalize.
I do not mop or spritz anything.

Great stuff!

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Unread 03-01-2008, 10:18 AM   #5
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I too agree that the poke/probe test is better than trying to go with a set temperature. I generally do a foil or braise finish once the internal is above 160° or so and find that the internal temps will run 200° plus. Sometimes I do a pepper beef type of braise (with pepperoncini) and other times I will add some potatoes, veggies and broth then cover.



I have no problems with using a mop. One I make for lamb seems to work well for beef too. You do want to wait several hours before mopping, or your bark & color will not form evenly.

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Unread 03-01-2008, 10:47 AM   #6
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Just to get ya salivating........7# chuckie, went 12 hrs but well worth the wait!!


By imn88fan
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Unread 03-01-2008, 02:08 PM   #7
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foil time...



added a few unlit coals and off we go for part II.
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