Gary in VA
Head Chef
Ok Guys and Gals.... I need help
I am cooking butts in a couple of days (yes.. all the product from the big butt cook is GONE) and I decided to pick up a Chuck Roll and try it. I have never done one of these before.
It weighs in at roughly 21 lbs... I was planning to throw it on with the butts that will cook at 250 degrees. I am looking for pulled beef when I am done... to what temps should I cook it to? Foil?
Thanks
I am cooking butts in a couple of days (yes.. all the product from the big butt cook is GONE) and I decided to pick up a Chuck Roll and try it. I have never done one of these before.
It weighs in at roughly 21 lbs... I was planning to throw it on with the butts that will cook at 250 degrees. I am looking for pulled beef when I am done... to what temps should I cook it to? Foil?
Thanks