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Pulled Beef

QBabeQBabe Posts: 2,275
edited 6:07PM in EggHead Forum
Hi All...[p]I need some help with this one...I picked up a 5.25 lb. bone-in chuck roast and would like to do "pulled/shredded beef". I tried this once before and cooked it at 250° like a pork butt, and while it had very good flavor, it was a tad dry.[p]What are your thoughts on how long it will take? I am considering cooking it low and slow, maybe 250°, until it reaches something like 175°-180° and then wrapping in foil with a little beef broth to finish it out and keep it from getting dry.[p]Any ideas? Thanks...[p]Tonia

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