I have pulled a lots of Boston Butts, which were BBQ to an internal tempt of 200 degrees. I have also pulled several chuck roast and chunk of chests, again to an internal tempt of 200 degrees. [p]The chuck roast that I pulled yesterday ( internal tempt of 204) was not as tender as the others. Also, as I was pulling it, I noticed connecting bands of collagen being pulled apart still intact. [p]Does “beef” collagen break down at a higher temperature than “pork” collagen? Or was this just a tough steer, or cow? I think it was the latter. Thanks.