I smoked a couple of 3.5lb chuck roasts trying to make chopped beef yesterday. The internal temps got to around 185. I took them off, let them cool a bit, and then started with the knife. Instead of being able to 'chop' the beef, I ended up 'slicing' the beef over and over and over. It wasn't anything like pulling pork, it was more like slicing some roast beef up. Is there some special tool that would make it easier, or did I do everything right? Instead of chopped beef, I have cubed beef, and that took a lot of cutting as it is! What's the trick?
