beef chuck roll

[apple7769]

We are experimenting with beef chuck roll in stead of brisket for sandwiches and perhaps to use as a plate dinner.

For our first attempt, I did not trim the roll much. We used a traditional brisket rub and we cooked the beef to an internal temperature of 200 degree. Rested the meat for 30 minutes and pulled the beef like pork. We seperated the fat from the pan juices and put the pan juices back on the meat.

The flavor is good, the meat is not dry but the it is has a texture, not really stringy but it is different than brisket. It is not tuff.

Do your customers accept this texture difference. Are we screwing up the cooking proces.

Thank you for any assitance. This forum has been a great help to us.

apple7769
Columbia MO

[Jerk Pit Master]

I don't mess with brisket as it takes too long and I prefer chuck.

I butcher the chuck roll into 2-3" giant steaks and smoke for 3-5 hours to a slicing temp. I've never tried smoking a whole piece.

[Bbq Bubba]

Sure, as long as you and your customers understand......Pulled chuck aint brisket.

[apple7769]

Thanks for the responses. I think chopping the meat may be better for the texture than pulling. You all are right it is not brisket.

I like the yeild from the chuck roll, but until we get better quality control of the product we will stick with brisket.

apple7769