Temp Question for Chuckies to make pulled beef??

Philly-QueMaster · 06-03-2010, 10:01 AM

I have 4 chuckies on the the UDS right now. They are about 3lbs each. What temp should I cook them to before I wrap them in foil? I'm going to be reheating these on Saturday so I want to cook them today, foil and let cool some before I pull them, and then reheat on Saturday.

Temps of the UDS are right around 250* right now and they have been on for about 1 hr. Meat temp is around 77*. What temp should I wrap them and what temp should I take them off the smoker?

Thanks,
Patrick

jeffboyette · 06-03-2010, 10:13 AM

I would wrap at 170 and pull at 195.... leave it in cooler for 2-3 hours

deguerre · 06-03-2010, 10:20 AM

I don't foil mine - personal preference - but 195/200 is a good pull temp.

augie · 06-03-2010, 10:28 AM

If you foil them I wouldn't rely on temp to determine when they're ready to pull. When they're "fall apart" tender is when you should take them off, the same as a pork butt.

jetfxr27 · 06-03-2010, 10:30 AM

How are y'all prepping your chuckies? Rub, Brine???

Would like to do my first this weekend. First tri tip last weekend.

Philly-QueMaster · 06-03-2010, 10:41 AM

jetfxr27 - I prepped mine last night but injecting with a beef broth/rub mixture and then rubbed with a dry rub of paprika, salt, pepper, garlic powder, and onion powder. I wrapped and let sit over night, added a litte more rub this morning before going on the smoker.

They have been on a little over 1.5 hrs and are around 117* internal meat temps. Drum is holding steady at 240* right now. I plan on taking them up to around 170-175* internal temp and then foiling. Once they reach around 190* I was start testing tenderness using an ice pick. I'll pull off when they feel like butter.

Patrick

deguerre · 06-03-2010, 10:46 AM

Quote:

Originally Posted by jetfxr27

How are y'all prepping your chuckies? Rub, Brine???

Would like to do my first this weekend. First tri tip last weekend.

Olive oil, salt n pepper, garlic powder

Where'd you find a tri-tip?????

Philly-QueMaster · 06-03-2010, 11:45 AM

Okay so I'm about 2.5 hrs in and drum is still holding steady at 240*. The chuckies look to have stalled at an internal temp of 145*. Is this normal? Wondering how long they'll be sitting at this temp. I'm dying to take a peak but I'm trying not to open the lid until I'm ready to wrap.

deguerre · 06-03-2010, 11:52 AM

Lot of connective tissue in a chuck. Your instincts are right...no peeking! Patience.

Philly-QueMaster · 06-03-2010, 12:00 PM

Quote:

Originally Posted by deguerre

Lot of connective tissue in a chuck. Your instincts are right...no peeking! Patience.

THanks...they are slowly coming up now. We're at 148* so they are slowly climbing.

Philly-QueMaster · 06-03-2010, 02:14 PM

Okay so they have been on for 5 hours and are sitting around 160* now. Should I foil soon or leave them as-is for a while?

jetfxr27 · 06-03-2010, 02:33 PM

Quote:

Originally Posted by Philly-QueMaster

Okay so they have been on for 5 hours and are sitting around 160* now. Should I foil soon or leave them as-is for a while?

Depends?
Do you like the color of the bark?
Foil stops the barking process.

Philly-QueMaster · 06-03-2010, 03:11 PM

Quote:

Originally Posted by jetfxr27

Depends?
Do you like the color of the bark?
Foil stops the barking process.

The internal temps are around 163* and climbing slowly. Drum is at about 220* and I'll probably need to add some more coals soon to keep it going. I'm going to let the chuckies go for a little while longer before foiling. Problem is I have a dr. appointment at 5:30pm and will have to leave for an hour or so. Not sure if I can leave them on the drum or not. I'll have to make sure the temps of the drum are stable before leaving.

jetfxr27 · 06-03-2010, 03:17 PM

Quote:

Originally Posted by Philly-QueMaster

The internal temps are around 163* and climbing slowly. Drum is at about 220* and I'll probably need to add some more coals soon to keep it going. I'm going to let the chuckies go for a little while longer before foiling. Problem is I have a dr. appointment at 5:30pm and will have to leave for an hour or so. Not sure if I can leave them on the drum or not. I'll have to make sure the temps of the drum are stable before leaving.

If your happy with the bark, remove and throw them in the oven.

I wont tell anyone. After foil its just heat.

Or ramp the drum down to 170 or so, that should net you some more time.

deguerre · 06-03-2010, 03:19 PM

Quote:

Originally Posted by jetfxr27

If your happy with the bark, remove and throw them in the oven.

I wont tell anyone.

Shhhhhhh...I've done that trick.

06-03-2010, 10:01 AM	#1
Philly-QueMaster is one Smokin' Farker Join Date: 06-09-09 Location: Willow Grove, PA Downloads: 0 Uploads: 0	Temp Question for Chuckies to make pulled beef?? I have 4 chuckies on the the UDS right now. They are about 3lbs each. What temp should I cook them to before I wrap them in foil? I'm going to be reheating these on Saturday so I want to cook them today, foil and let cool some before I pull them, and then reheat on Saturday. Temps of the UDS are right around 250* right now and they have been on for about 1 hr. Meat temp is around 77*. What temp should I wrap them and what temp should I take them off the smoker? Thanks, Patrick

06-03-2010, 10:20 AM	#3
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I don't foil mine - personal preference - but 195/200 is a good pull temp. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

06-03-2010, 10:28 AM	#4
augie is one Smokin' Farker Join Date: 10-30-07 Location: Melbourne, FL Downloads: 0 Uploads: 0	If you foil them I wouldn't rely on temp to determine when they're ready to pull. When they're "fall apart" tender is when you should take them off, the same as a pork butt. __________________ Steve - Currently cooking on: WSM Weber 22.5" Kettle (2X)

06-03-2010, 10:30 AM	#5
jetfxr27 is one Smokin' Farker Join Date: 09-30-09 Location: Memphis Downloads: 0 Uploads: 0	How are y'all prepping your chuckies? Rub, Brine??? Would like to do my first this weekend. First tri tip last weekend. __________________ UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger

06-03-2010, 11:52 AM	#9
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Lot of connective tissue in a chuck. Your instincts are right...no peeking! Patience. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

06-03-2010, 10:13 AM	#2
jeffboyette Full Fledged Farker Join Date: 01-31-10 Location: Waldorf, MD Downloads: 0 Uploads: 0	I would wrap at 170 and pull at 195.... leave it in cooler for 2-3 hours

06-03-2010, 10:41 AM	#6
Philly-QueMaster is one Smokin' Farker Join Date: 06-09-09 Location: Willow Grove, PA Downloads: 0 Uploads: 0	jetfxr27 - I prepped mine last night but injecting with a beef broth/rub mixture and then rubbed with a dry rub of paprika, salt, pepper, garlic powder, and onion powder. I wrapped and let sit over night, added a litte more rub this morning before going on the smoker. They have been on a little over 1.5 hrs and are around 117* internal meat temps. Drum is holding steady at 240* right now. I plan on taking them up to around 170-175* internal temp and then foiling. Once they reach around 190* I was start testing tenderness using an ice pick. I'll pull off when they feel like butter. Patrick

06-03-2010, 11:45 AM	#8
Philly-QueMaster is one Smokin' Farker Join Date: 06-09-09 Location: Willow Grove, PA Downloads: 0 Uploads: 0	Okay so I'm about 2.5 hrs in and drum is still holding steady at 240. The chuckies look to have stalled at an internal temp of 145. Is this normal? Wondering how long they'll be sitting at this temp. I'm dying to take a peak but I'm trying not to open the lid until I'm ready to wrap.

06-03-2010, 02:14 PM	#11
Philly-QueMaster is one Smokin' Farker Join Date: 06-09-09 Location: Willow Grove, PA Downloads: 0 Uploads: 0	Okay so they have been on for 5 hours and are sitting around 160* now. Should I foil soon or leave them as-is for a while?

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Pulled Beef question	Smoke & Beers	Q-talk	13	04-21-2010 03:58 PM
Question on pulled beef/shredded beef	suprfast	Q-talk	7	01-29-2010 08:25 PM
High temp pulled beef and ribs	Brian in Maine	Q-talk	1	10-25-2009 11:54 AM
Pulled Beef question	BBQNUTT	Q-talk	10	05-15-2009 09:45 AM
Pulled Beef Question	grillnputt	Q-talk	31	09-01-2005 06:17 PM