Pulled Beef ?

[grillnputt]

Well the chuck roast is in the ss. Unfortunately, no bone. You all said to cook like a butt. Does that mean the temp also? Hopefully will have pics this time. Ron

 

[qman]

Well the chuck roast is in the ss. Unfortunately, no bone. You all said to cook like a butt. Does that mean the temp also? Hopefully will have pics this time. Ron

Yes, the temp range should be about the same as for pork. Your chuck needs to go over 190 internal to be pullable. The real test of course is how easy the probe slides in. You are looking for no, or very little resistance to the probe.

 

[BBQ_MAFIA]

RE: Re: Pulled Beef ?

Let us know how it turns out.

 

[grillnputt]

Looking good so far. Temps sustaining 220-240. Do I want to foil this at any point?Say 165-180?

 

[Bill-Chicago]

I would foil at 165, take to 190, in the cooler for a few hours till back down in the 155-160 range.

Should pull nicely

 

[grillnputt]

sorry, your comma confused me. Take to 190 in the cooler or on the smoker still?

 

[Bill-Chicago]

oops

wrap in foil at 165 (spraying the sheet out of it before wrapping up.

Back into the smoker (smoker still 220-240ish) until the meat temp reaches 190.

remove from smoker and place in cooler (wrapped in towel if you got one) and bring down in the cooler slowly until cool enough (155-160ish) to pullwithout burning yourself.

 

[grillnputt]

I've heard you all refer to the stuck zone, but a decreasing zone??? My roast was at 163. I was so happy...2 degrees to foil. Now, 30 minutes later...160. Fire is still at 220-240. Is this normal? Ron

 

[qman]

Never seen one do that before. Was the probe in same place, or did it get moved?

 

[grillnputt]

Never moved the probe. It's been sitting in the same place for the last hour. ooop... up 1 degree to 161!

 

[qman]

If it's going back up, or sitting still, I would let it ride.

The target temp for foiling is not set in concrete, in my book. If your roast is seriously stuck, and you are in a hurry, you could go ahead and foil it, then push up the temp a little. Some of the guys here may disagree with this, but I have been sucessful doing it in my cooker, with chuck

 

[grillnputt]

up to 164. I'm just going to foil it now. Thanks!

 

[qman]

Good going, let us know how it turns out.

 

[grillnputt]

Is 180 another stuck zone? It's been there for an hour and a half. If I want to eat tonight, can I take it off it at 180?

 

[The_Kapn]

Is 180 another stuck zone? It's been there for an hour and a half. If I want to eat tonight, can I take it off it at 180?

Ron,
If you need it done, and soon--just crank the temp up or put it in a oven.
At this point in the cook, 275 to 300 is not gonna hurt it at all.

Will take off like a rocket in just a bit.
Git-R-Done MOD :lol:

TIM

 

[grillnputt]

Sorry it took so long, but here are the pics of my pulled beef. Ron Oh, and where the hell is my avatar?

 

[Ron_L]

That looks great, Ron! I hope it tasted as good...

I haven't seen your avatar around here... :-D

 

[qman]

That does indeed look good, Ron. Hope it tasted as good as it looks. Made my mouth start watering, and I just got through eating.:roll: