Pulled Beef??

[car54]

An other question for Mike,

The second time you did the chuck roast you sliced it instead of pulling it. Did you still cook it to 200 degrees for the slice?Which did you prefer and why?

Thanks, Brad

[MWS]

The first time, I removed the roast when the IT was 200-205F. The second time, I believe the internal temp was around 185-190F. Both methods were fantastic, but I think I prefered to slice it thinly instead. This roast makes great sandwiches for beef dip. The sauce is excellent [:p]. Tommorow I'm going to pick up a lamb shoulder roast from the butcher. I'll smother it in garlic and smoke it with pecan for 3-4 hours and follow the same procedure as the beef blade. I can picture in my head some lemon rice, roasted garlic potatoes and a greek salad..............[^]

<i><font color="green"><b>Mike </i></font id="green"></b>

<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
 -John Wayne

[tsquared]

Damn, Mike you paint an appetizing culinary picture.
T2