My guess was 170°. How was it for tender?Green Hornet said:I think it is better than Brisket, cuz I love Chuck. I yanked it off at about 165* with a rest for about 15 mins. I was going to try pulling it but I was running out of time for dinner and knew I could not get it even close to 200* by suppertime.
Cliff that's what it took me the other day was about 3 hrs a pound. Carried 2 three pounders to 200. Took left overs to work and they went crazy over it.Cliff H. said:If you want the meat pullable then plan on about three hours per lb.
It gets to 165 pretty quick compared to 200.
Unity said:My guess was 170°. How was it for tender?Green Hornet said:I think it is better than Brisket, cuz I love Chuck. I yanked it off at about 165* with a rest for about 15 mins. I was going to try pulling it but I was running out of time for dinner and knew I could not get it even close to 200* by suppertime.
I'll bet that little bark-covered morsel sort of hiding in the background didn't make it to the table.
How did it pull
--John