Quote:
Originally Posted by Mr B
I tried to pick one w/ the most marbling but what you are saying might be true. I couldnt let it go any longer in the Q. It already reached 196* (6 hrs @ 210*) and I didnt want to over cook it. It still came out Great. It just didnt "pull" very well. Chopped worked fine.
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I tend to foil wrap my chucks at somewhere between 150 and 160, then let them go for another two hours, at which point they will usually hit around 205-210 internal, but because they are braising in their own juices they stay moist and they don't really overcook in the traditional sense they just simply fall apart because the connective tissue breaks down very quickly at the slightly higher temperate. You can literally open the foil up after the rest period and reach in, and give the bone a tug and it'll pop right out clean and you could shred the meat with your fingers if you wanted to (and had some wicked callouses so you didn't burn your hands).