I want to try another chuck to pull. You just cook it in the BESRG to 205 and then wrap and rest?
Thanks!
Looks good Tom, but when I do Chuckies I carry them to at least 170+ before foiling. BUT, I normally use my SRG's on low setting and carry to 205 + then foil and let rest in my Cambro.
But have only done this two times that I remember.
Then again I don't add spuds and liquid during the cook to make pulled beef