"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Click Here to Login
Thread Tools Display Modes
Old 10-25-2008, 02:26 AM   #11
Assistant Cook
Join Date: Oct 2008
Posts: 7
mm meat sounds good right now

hostchecker is offline   Reply With Quote
Old 10-25-2008, 06:07 AM   #12
Executive Chef
Join Date: Nov 2004
Location: USA,Florida
Posts: 3,835
Our dd makes it with chicken breasts and barbecue sauce. It was great. She makes it in the crock pot.

Be an organ donor; give your heart to Jesus.
Exercise daily; walk with the Lord.
licia is offline   Reply With Quote
Old 11-21-2008, 07:53 AM   #13
Join Date: Nov 2008
Posts: 79
Chuck roasts are excellent for pulled beef. The meat will take as much time as it needs to break down the connective tissue and will normally have a long plateau around 170*-190*. I use a probe thermometer for doneness and take the roast out when it reaches 205* internal. I then let it rest for an hour or longer. Sometimes foiled on the counter, sometimes foiled in a cooler. (If I am going to let it rest longer) The meat comes out juicy and is very easy to pull. I do the same with Boston Butt, but it comes out with an internal of 195*.

70chevelle is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:21 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.