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Pulled Beef ??

Unknown
edited November -1 in EggHead Forum
I Was a web page about pulled beef. I suggested to cook a chuck roast low and slow to an internal temp of 200. Is this for real? well done beef is 180 internal. Won't this be burned to crisp at 200 degrees. Or is this whole idea of pulled beef an elabrote hoax ? I'd like to try it but I'm somewhat sceptical. Comments please.

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