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Pulled beef confsion

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UPEgger
UPEgger Posts: 39
edited November -1 in EggHead Forum
In studying some 55 of the pulled beef archives I have become confused about the cooking times per pound of chuck roast. They seem to vary from 1hr to 2 hrs per pound. I purchased an 8lb choice chuck roast. So the time could vary from 8hrs to 16hrs to get the meat to 160F internal. I will probably put the roast on at around 0700 tomorrow and stay up until it is done. I will only do stage l and stage II of Clays pulled beef recipe. I just want the pulled beef. Any suggestions on the times?? UPEgger.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Just like butts and fresh ham each piece has its own life. Just start cooking and give yourself enough time to go the full 16 if you have to.
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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    I think the cooking times vary by what method you are doing. If you are doing Clay's cook, where you finish in a dutch oven, it will be a shorter cook then if you just straight smoke the beef. I haven't studied the recipes as much as you but that's my guess. Good luck with the cook.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • fishlessman
    fishlessman Posts: 32,776
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    hope your cooking past 160, i foil mine around 180 and cook to around 210 internal for pull
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • dugdbug
    dugdbug Posts: 244
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    Strongly agree, 205 to 210 :)
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  • UPEgger
    UPEgger Posts: 39
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    10-4 on the temps. 180 & then double foil to 210 Thanks. UPEgger
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  • RRP
    RRP Posts: 25,898
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    LOL I haven't heard 10-4 in years until now - and what's even funnier is I did not know/remember/whatever until this afternoon that the contraband being carried in the Smokey and the Bandit movies was COORS beer!

    Just for old times sake - let me sign off this way like I did during those wonderful CB years...

    This be the Irish Rover...he broke - he spoke - he gone
    Re-gasketing America one yard at a time.
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
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    As fishlessman said....Go past the 160 mark.
    Take it to at least 190 F. for pulling.
    150 F. be for slicing.

    "Red Fox...Over and Out" ;)
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