Chuck for chili

[K Faust]

Smoking a couple pieces of chuck for making chili. At what temp should it come off the smoker?

Thanks

 

[timothy]

If you're gonna cube it and brown in oil, than anywhere around 140 or so. If you want to pull/ shred it, than take it to 160 than foil till probe tender or a fork twists in like spaghetti.

Tim

 

[Bill Farmer]

If your not going to cube it, may I suggest after smoking it, throw it thru a meat grinder. I do that with my left over brisket, and it makes great chili that way. The consistency is different, but I have received rave reviews on mine.