Okay you guys, beef has got me about close to quitting bbq. I just smoked some chuck roast in the pbc and it sure was tough and chewy (undercooked I guess). Lately my briskets have been sub par and dry as well because I’m waiting for it to get probe tender but it never gets probe tender across the whole flat. It’s like I’m overcooking the brisket by waiting for it to get probe tender. I’m really frustrated. Do you guys just wait till the whole thing is probe tender?? Thanks!
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Probe tender driving me insane
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For brisket, I take it off when it’s mostly probe tender. A couple hour rest will even it out a bit. Chuck roast is a bit different. I’ve found poorly marbled chuck roast comes out dry and doesn’t pull well. You need to find a very well marbled chuck roast for pulled beef. Here’s an example of what I want a chuck roast to look like.
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- Feb 2017
- 2157
- At a river near me, MD
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