What about chuck?

WareZdaBeef · May 11, 2013

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?

Budman1 · May 11, 2013

. Problem with smoking a chuckle, it's so tender, it would be hard to slice. Maybe if you let it cool, then slice it?

Vision · May 11, 2013

You might be able to slice it if you pay close attention to the temp.

cameraman · May 11, 2013

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.

Bluehawg · May 11, 2013

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...

Blanton · May 11, 2013

cameraman said:
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

Gore · May 11, 2013

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.

cameraman · May 11, 2013

Gore said:
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.

creekwalker · May 12, 2013

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.

creekwalker · May 12, 2013

cameraman said:
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?

landarc · May 12, 2013

You can take a chuck hotter, into the 190f range and still slice it. Fall apart to the teeth, firm enough to cut.

What about chuck?

WareZdaBeef

is Blowin Smoke!

Budman1

is one Smokin' Farker

Vision

is Blowin Smoke!

cameraman

Babbling Farker

Bluehawg

Full Fledged Farker

Blanton

is Blowin Smoke!

Gore

Phizzy

cameraman

Babbling Farker

creekwalker

Full Fledged Farker

creekwalker

Full Fledged Farker

landarc

somebody shut me the fark up.

Similar threads