Hmmm. Chuckie wont pull at 205.

[qposner]

Making pepper stout beef for the first time. Store only had boneless chuck pot roast and I am hoping that is an ok cut for this. Anyhow, been on 6 hours now and just tried to pull it at 205 (first 4 hours at 225 and the last 2 at 350 according to the Traeger, although my maverick suggest 425). Absolutely NOT happening. So, going to take it up to 212 or so. Is this normal? Ive read quite a bit about them and it perhaps I just have a tough one. Dont know. Any insight is appreciated!

Thanks,
Quinn

[SteveKing]

I've never bothered using a thermo on a chuckie past 165. I've followed wolfepit's recipe to a tee twice and both times it took longer than what he says. Try cooking it longer.

Your traeger says it's cooking at 350 and your maverick says 425??

[qposner]

I've never bothered using a thermo on a chuckie past 165. I've followed wolfepit's recipe to a tee twice and both times it took longer than what he says. Try cooking it longer.

Your traeger says it's cooking at 350 and your maverick says 425??

Yup. ITs always been that way. I started a thread on here a while back about it. I trust the Mav, not the Traeger.

[Big George's BBQ]

Its differnat every time I braise mine after it hits 165 with beer and it has the peppers and onions in it I would also ,would check the accuracy of the traeger thermometer

[Ron_L]

The hotter your cook temp, the hotter the IT will be when if is finally done. Just cook it until it is probe tender.

[qposner]

We are good. It pulled 215. Thanks everyone, you kept me sane!

[ajstrider]

If you want pulled beef, cook it until it pulls, don't cook it until 205F.

[qposner]

All I have to say is, WOW! First pepper stout beef and it was spectacular! Can't wait to do it again!

[Old Dave]

I do a lot of pulled beef on the smoker and usually take it to about 210-215 degrees internal to get it to pull like a pork butt.

http://img.photobucket.com/albums/v230/OldDave/Pellet%20Cookers/DSC02430.jpg

Dave

[Dusty]

I agree with Old Dave. I have seldom, if ever, had chuck pull tender, below 210. I do cook at 275-300 though. Usually, have to go through a mini stall at 212.

Brian

[Enrico Brandizzi]

The hotter your cook temp, the hotter the IT will be when if is finally done. Just cook it until it is probe tender.

Ron, Please, any more details/ links about this fenomeno?
Thanks in advance

[insaneh]

All I have to say is, WOW! First pepper stout beef and it was spectacular! Can't wait to do it again!
Yup, I'm about due for another.

[IamMadMan]

All I have to say is, WOW! First pepper stout beef and it was spectacular! Can't wait to do it again!


I am glad that everything worked well and you had a great meal....

[Big George's BBQ]

Glad things welt well I like pulled chuck Wish my family did

[LMAJ]

I like pulled Chuck George - I can be family for a while...

Glad things worked out for you Quinn.