pulled beef ? again


 
J

Joe S.

TVWBB Super Fan
Hello all,

I did pulled beef this weekend(chuck roast). The taste was great. I smoked for like 6 hrs it was 195 internal . I did foil at 165.At 195 I let the meat rest for half hour.It was really hard to pull but the taste was great and once pulled it was really tender.Any thoughts ? I was hoping it would pull like a butt.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe S.:
Hello all,

I did pulled beef this weekend(chuck roast). The taste was great. I smoked for like 6 hrs it was 195 internal . I did foil at 165.At 195 I let the meat rest for half hour.It was really hard to pull but the taste was great and once pulled it was really tender.Any thoughts ? I was hoping it would pull like a butt. </div></BLOCKQUOTE>

It was not done. Temps should only be used as a guideline as to when to begin to start checking for doneness, they don't determine doneness. On chucks, I begin checking for 'done' around 190º-195º and then every 5º from there. When chuck is done and pullable, you should be able to easily insert a fork and twist it like you would twirl spaghetti on your fork.
 
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