Pulled Beef

[Patrick Sullivan]

Is Pulled Beef (Chuck) best done low and slow till 160 then foiled?

Or, can it be done high heat till 160 then foiled.

Any other tips & techniques that will help? This is my first attempt, but have done butt and brisket several times.

 

[Brad Benski]

It's the destination not the road.....

Cooking at a low and slow will allow more of a bark to form than cooking at a higher temperature. Cooking at a higher temperature will get to temp faster. The choice is yours.

 

[Noe]

Pat, if u go low & slow method 215-225 range no need to foil just start checking for tenderness after 170, if u go HH method yes u would have to foil at 160-165 range to cook the chuck to tender.

Remember Pat, when cooking low & slow there is room for error, when cooking HH not much room for error.

 

[Glenn W]

When doing less than 5lb chuck roast I have had much better luck doing the foil method. Without foil I found the bark/ doneness thickness layer is to thick and tough.