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
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simple chuckie question??
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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: 195-200Pete
Large BGE
Char Broil Tru-Infrared Commercial series
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Originally posted by PreacherRodgers View Postdo 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 thanksIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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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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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.
Lang 60 Mobile deluxe
Captain-N-Smoke BBQ Team(retired)
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