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simple chuckie question??

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  • simple chuckie question??

    do you cook a chuck to temp (Rare medium ect...) or do you cook it to 200 for pulling also can you tell me why one and not the other thanks
    Please ignore all spelling errors and typos my pet monkey does all of my corespondence

  • #2
    You can do either in all honesty, just depends on how you want to eat it. I've done them sliced:



    and pulled:



    Here's the internal temp breakdown on them:

    Rare: 125
    Medium: 155
    Well: 185
    Pulled: 195-200
    Pete
    Large BGE
    Char Broil Tru-Infrared Commercial series

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    • #3
      Originally posted by PreacherRodgers View Post
      do you cook a chuck to temp (Rare medium ect...) or do you cook it to 200 for pulling also can you tell me why one and not the other thanks
      Sliced is more for the classic "french dip" or with sides of potatos, gravy on the meat, etc. type meal...pulled is heaping sammies maybe with a finish sauce... either way...good stuff!
      In God I trust- All others pay cash...
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      • #4
        Chuck

        Cook 2 eat one while you are wating for the other.

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        • #5
          A pulled chuckie also makes for some great burritos and fajita plate or tacos even. I know a guy who smokes chuckies, then after its pulled puts it in his chili. The limit is yours, pulled chuckies are so easy to work with just like PP. You just see pork butts smoked more often because they are cheaper.
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          • #6
            Originally posted by Big John View Post
            Cook 2 eat one while you are wating for the other.
            I'm with Big John on this one!



            sigpic

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            • #7
              I would suggest if you are gonna pull it to take it to 205 and then rest for at least 1 hr, 2 is better.








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              • #8
                I've done both as well the choice is yours

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