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Unread 05-11-2013, 12:06 PM   #1
WareZdaBeef
Knows what a fatty is.
 
Join Date: 02-25-12
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Default What about chuck?

Brisket it getting way too expensive lately and the flat ends are getting thinner and thinner with more fat cap then muscle. Im about ready to jump ship and get on the chuck wagon. Problem is im not a fan of shredded beef. I prefer sliced and/or chopped. I read guys who smoke chuck, shred it. Is it because the way the grain runs on a chuck roast and slicing just isnt possible without it being hard to chew? And if so, what about buying a whole chuck roll and cut it length wise in half so it can be sliced across the grain like brisket?
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