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Gulf Coast Blue 04-08-2013 04:03 PM

Smoking a Chuck Roast
Would like to do a nice chuck......2.5 to 3.5, but not have it be a pull apart at the end. Is there a way to do one and still be able to slice it or cube it up for Carne Guisada or to cut up for Chili or other Tex/Mex dishes.

Looked over some of the other Chuck threads and really did not get my questions answered.

Any help would be appreciated.

fantomlord 04-08-2013 08:59 PM

just don't cook it long enough to pull...IT of ~150° or so should be fine if you're going to cook it again for something like carne guisada or chili. I'd probably go higher if you're going to slice and serve...probably more in the 170° neighborhood

cholloway 04-08-2013 09:32 PM

Braise it.
Sear in a hot skillet or over the coals then cook indirectly in a pan with some beef stock or apple juice or whatever you like.
It's good stuff.

Grain Belt 04-08-2013 09:35 PM

I make something with chuck arm roasts I call a smoked Philly. I smoke the roast until 150 and then foil to 185-190 and I slice thin. I then serve in a seasoned beef broth and put on hoagie rolls with onions and provolone. So if you cook yours like you have read for chuck roasts but stop it at 185 or so and don't rest or pull it, it should become what you want.

WareZdaBeef 04-08-2013 10:54 PM

Ive done chuck roast like prime rib where i cook in my water oven @ 132F for 24 hours then smoked for 4 hours @ 150 till it reached 140F IT. Was phenominal, just like a good smoked prime rib done medium.

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