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Two small chucks for pulled meat: tie together or separate?

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    Two small chucks for pulled meat: tie together or separate?

    So no more of those beautifully marbled chuck eyes in the bin today, but have two decent plain chucks with some nice marble, about 1.5 lbs each... gonna smoke low n slow tomorrow to 203 or more for pulled beef... any thoughts on tying them together as one big roast, or doing them together but separate pieces? I know they will finish quicker separate, and have more surface for bark, but on the flip side, I’m wondering if trussed together would slow the cook & make it more tender??? Ideas.

    #2
    Separate. They'll cook fast and you get more bark.

    I normally cut pork shoulders in half for that reason.
    Check out the blasphemy pulled pork, done a similar, but more extreme way

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      #3
      I say separate as well 😎

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        #4
        Thanks! As I thought about it after posting, I can’t see any reason not to get the xtra bark, BUT, I working with a Smokey Joe, so space is at a premium until my 22” arrives, so I’ll cook separate if I have space, unless anyone has a reason to tie together

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          #5
          I dont see any reason to tie together. Separate is def the way to go. Especially if the family likes bark.

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          • HawkerXP
            HawkerXP commented
            Editing a comment
            woof! woof!

          #6
          Agree with all the above advice. Shorter cook time and it will turn out just as good.

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            #7
            Tie them up, individually into a roundish shape with butchers twine (or whatever you've got) if that will help fit into your grate space.

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              #8
              https://m.youtube.com/watch?v=XwCLs97O12A

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                #9
                Tied together works real well with a rotisserie. Just try to make it a good shape.

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