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Beef Chuckie

Mattman3969Mattman3969 Posts: 8,061
I am makin a chuckie for pulled beef sammiches tomorrow I plan on 250* till hits 160 IT then foil till its pullable, prolly 205 or so. I was thinking or injecting Dr Pepper and rubbing with Butt Rub. Anybody got any thoughts about the injection?


2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.


  • Many ways to make pulled beef.  I do it as simple as possible.  Rub right before you put it on.  Dome 275.  Don't open the lid until the meat reaches internal of 200.  Keep on between 200-215 until it feels "done" with a probe.  Pull.  Incredible.
    Packerland, Wisconsin

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