I have not done much with beef chuck, so though I’d give a try. I followed Malcom Reed’s pulled beef recipe. In short, smoke 3 hrs (to 140-160), foil tray filled with broth for 3 hrs (195-200) rest for 2hrs.
Before the initial 3 hour mark, I already hit 170°, so wrapped at that point. Within 2 more hours, already hit 200° Pulled off to rest. I ended up letting rest for a bit long, just over 3hrs. The beef did not fall apart like it should. It was moist and a bit tender, but I had to chop it up to eat, wouldn’t shread.
I'm guessing I pulled off heat too soon, even though I had hit 200°, and/or I let it rest too long. It was still warm, but not really hot. Perhaps it firmed up because it got too cold?
Before the initial 3 hour mark, I already hit 170°, so wrapped at that point. Within 2 more hours, already hit 200° Pulled off to rest. I ended up letting rest for a bit long, just over 3hrs. The beef did not fall apart like it should. It was moist and a bit tender, but I had to chop it up to eat, wouldn’t shread.
I'm guessing I pulled off heat too soon, even though I had hit 200°, and/or I let it rest too long. It was still warm, but not really hot. Perhaps it firmed up because it got too cold?
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