Quick help please...

[Leo Rousseau]

Pepper stout beef... Internal temp of 205, juicy but doesn't want to pull? Cook a little longer?

 

[timothy]

Yes. Cook till probe tender or a fork twists it easily like spaghetti.

Tim

 

[Tony R]

Yes. Cook till probe tender or a fork twists it easily like spaghetti.

Tim

Ditto.
Must be probe tender.

 

[Dave Russell]

Like other kinds of BBQ, it'll likely be even juicer after it's tender!

 

[Leo Rousseau]

Went to 211 and it was so much different... Thanks a lot for the help... This is unbelievably good!

 

[timothy]

Leo, did you foil it. If so 205 can happen rather quickly when foiled, but the chuck still needs time to break down all those connective tissues till it reaches tender.
One reason I don't temp when I foil a piece of meat.
Hang on you'll nail it!
Edit: I see you did.
Tim