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Hammer-What did I do wrong on Pulled Beef?
Yesterday I cooked a couple of chuck roasts for pulled beef based on several of the recipes on the forum. Not Clay Q's.
I prepped the roasts the night before with mustard and rub as I usually do. Temp set at 250; internal 200; drip an with apple juice and additional spices.
After 12 hours the internal finally hit the 200;. I let it rest for 2 hours; tried to pull it, and it would not pull.
I ended up slicing it for sandwiches.
What happened? I've never had this problem before.
Thanks for your input!