irishboy209
Full Fledged Farker
- Joined
- Nov 11, 2016
- Location
- California
Hello my barbecue fellow brothers and sisters.
I picked up a prime chuck roast from Costco probably around 3 lb with great marbling.
I've done pulled beef but I was thinking and wanting to slice it, any guidance or direction on a good temperature to run and what internal temperature I should start looking for so it doesn't fall apart but slices like a brisket? Not sure if probing to tenderness is the best idea in this scenario or if I should follow a internal temperature?
I am running a pellet smoker and pretty flexible on any temperature I can run the pit just not sure if it's better real low and slow or hot and fast?
I also have foil and butcher paper any suggestions would be really appreciated.
I picked up a prime chuck roast from Costco probably around 3 lb with great marbling.
I've done pulled beef but I was thinking and wanting to slice it, any guidance or direction on a good temperature to run and what internal temperature I should start looking for so it doesn't fall apart but slices like a brisket? Not sure if probing to tenderness is the best idea in this scenario or if I should follow a internal temperature?
I am running a pellet smoker and pretty flexible on any temperature I can run the pit just not sure if it's better real low and slow or hot and fast?
I also have foil and butcher paper any suggestions would be really appreciated.