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Pulled Beef


 

Patrick Sullivan

TVWBB Super Fan
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.
 
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.
 
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.
 
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.
 

 

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