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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-11-2013, 12:06 PM   #1
WareZdaBeef
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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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Unread 05-11-2013, 12:30 PM   #2
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. Problem with smoking a chuckle, it's so tender, it would be hard to slice. Maybe if you let it cool, then slice it?
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Unread 05-11-2013, 12:34 PM   #3
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You might be able to slice it if you pay close attention to the temp.
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Unread 05-11-2013, 02:15 PM   #4
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I cook it to 170 and slice it often. Same with butt. Sliced butt heated in some sauce makes a great sandwich. Sliced chuck is just flat out great. I've brought it to covered dish dinners and had people tell me it's some of the best brisket they've had.
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Unread 05-11-2013, 05:47 PM   #5
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I cook the chucks most of the time and instead of trying to slice them immediately, I let them cool. I can get uniform slices and I save all the juice off the meat to btw. After I slice it, I heat up a skillet with some oil, peppers, onions, etc. and when they get almost done I dump the chuck slices over in there and pour in all the drippings to reheat it in that mixture. Makes a mean sammich. My kids love it. A 3-5 lb chuckie will last exactly ONE meal with my little carnivores. LOL...
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Unread 05-11-2013, 06:40 PM   #6
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Quote:
Originally Posted by cameraman View Post
I cook it to 170 and slice it often. Same with butt. Sliced butt heated in some sauce makes a great sandwich. Sliced chuck is just flat out great. I've brought it to covered dish dinners and had people tell me it's some of the best brisket they've had.
Now that's funny
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Unread 05-11-2013, 07:28 PM   #7
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Whenever I cook a chuck, I wonder why I fuss with brisket. The taste is great and it is so much easier to get a great product.
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Unread 05-11-2013, 09:07 PM   #8
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Quote:
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Whenever I cook a chuck, I wonder why I fuss with brisket. The taste is great and it is so much easier to get a great product.
Amen.
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Unread 05-12-2013, 07:15 PM   #9
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I don't see why you couldn't (or shouldn't) chop it if you would like to. However, I recently smoked my first butt and simply chopped the first section--didn't care for the result. Even though I deliberately tried to make it irregular, it came out with disagreeably "cubed" texture. I took the next section and first pulled it apart very roughly with a couple of forks, then chopped it (still coarsely)...that worked well.
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Unread 05-12-2013, 07:17 PM   #10
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Quote:
Originally Posted by cameraman View Post
I cook it to 170 and slice it often. Same with butt. Sliced butt heated in some sauce makes a great sandwich. Sliced chuck is just flat out great. I've brought it to covered dish dinners and had people tell me it's some of the best brisket they've had.
Pulled at 170, do you find you need to slice it very thinly?
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Unread 05-12-2013, 07:20 PM   #11
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You can take a chuck hotter, into the 190f range and still slice it. Fall apart to the teeth, firm enough to cut.
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