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Pulled beef question
Baysidebob
Posts: 489
It’s a cold, rainy winter day. I have a hankerin’ to retrieve my Fort Ord basic training pre-Viet Nam innocence. What better than SOS (creamed chipped beef on toast)? I need pulled beef. I’ve done the searches and it seems that chuck roast cooked to 160 degrees is preferred. Is that correct? I’d like to take it a notch past army chow so should I use hickory or fruit wood?
My actuary says I'm dead.
Comments
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Chuck roast is correct for pulled beef but you need to take it to 200-205 internal. At 160 it'll be tough and you'll be chopping it, not pulling it.Packerland, Wisconsin
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cook it too 185, wrap in foil with "less" than a quarter cup broth, or vinegar, or seltzer water, cook to 210 to 215 internal. cook a big 10to12 pound plus chuckeye roast, its nice and clean when pulled
fukahwee maineyou can lead a fish to water but you can not make him drink it
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