What type chuck roast do you all use?

[billm]

Never have cooked chuck roast on the smoker and wanted to give it a try after reading several threads on it. What type do you all use? All ive seen are the ones in the styro tray at Sams for pot roast but they are nowhere near the 7-8 pound range im reading about in past threads.

[Brewmaster]

Call your butcher. They will cut whatever you need.

[billm]

Originally Posted by Brewmaster

Call your butcher. They will cut whatever you need.

that wasnt what I asked..I asked what cut is normally used..not where to get it..

[thirdeye]

For the best value, I buy a boneless chuck roll (about 20 pounds) then cut my own roasts. Usually I can get three nice chuckies from a roll.

If you have to buy from the counter, go for thickness first. I think the bone does add some flavor, but I still put thickness first.

[billm]

Originally Posted by thirdeye

For the best value, I buy a boneless chuck roll (about 20 pounds) then cut my own roasts. Usually I can get three nice chuckies from a roll.

If you have to buy from the counter, go for thickness first. I think the bone does add some flavor, but I still put thickness first.

Thanks! The cook to about 200 or so for shredding correct?

[Brewmaster]

Originally Posted by billm

that wasnt what I asked..I asked what cut is normally used..not where to get it..

Sorry, I guess I didn't understand your question. "What type chuck roast do you all use?" What do you mean by "type"?

As far as I know there is only one type of chuck roast.

Then you mentioned something about the only ones you have seen were at Sams and no where near 7-8lbs.

So I answered this question.

Just trying to help.

Nate

[thirdeye]

Originally Posted by billm

Thanks! The cook to about 200 or so for shredding correct?

Two schools of thought here....a foil finish will insure a moist and shredable product. Cook to 150°ish, foil with some broth & butter and cook 'till tender. Instead of a foil pouch, I use an aluminum pan, Dutch oven or a roaster, braising with some liquid until it's tender.

Cooking without foil can yield a sliceable product, and the finish temp is 180's-190's.


These two (on the left) are cooking in my BDS along with a brisket flat and two pastrami. These were served sliced.

This one was seasoned with salt, pepper & cayenne and finished in an oven pan.

Here is a pepper beef dish I make with chuckies, I finished this in a roaster. Recipe is on my cookin' site.

[Brewmaster]

Originally Posted by billm

Thanks! The cook to about 200 or so for shredding correct?

Every roll is different. 195-200 is a good guideline. I typically cook them like brisket. I let them tell me when they are done by sticking my probe in them.

[billm]

Originally Posted by Brewmaster

Sorry, I guess I didn't understand your question. "What type chuck roast do you all use?" What do you mean by "type"?

As far as I know there is only one type of chuck roast.

Then you mentioned something about the only ones you have seen were at Sams and no where near 7-8lbs.

So I answered this question.

Just trying to help.

Nate

actually looking at a meat chart there are 5 types or "cuts" of chuck..i should have used the word cut ..sorry

[billm]

thanks guys...ill try foiling..

[Smokinrubcom]

Originally Posted by billm

thanks guys...ill try foiling..

Have your butcher cut you a chuck roll. The diff. types of chuck is chuck moch tender, chuck shoulder clod, bone in chuck(7-bone), and chuck roll (is the best for smoking). Stay away from Walmart since they get their meat products already cut.

Mike

[Ron_L]

Bill... I buy my Chuscks at Fresh Market (Geneva is the closest to me). They normally have them in larger sizes. If all you can get are smaller ones they work, but I would definately foil them with some liquid. I seem to remember a Good Eats where Alton Brown recommended a 7 bone chuck as the best cut.

[River City Smokehouse]

Looks like you may have cooked one or two Chuck Roasts in your day Nate.

[pat]

Originally Posted by River City Smokehouse

Looks like you may have cooked one or two Chuck Roasts in your day Nate.

Uh huh. I think you are right

[billm]

Originally Posted by Ron_L

Bill... I buy my Chuscks at Fresh Market (Geneva is the closest to me). They normally have them in larger sizes. If all you can get are smaller ones they work, but I would definately foil them with some liquid. I seem to remember a Good Eats where Alton Brown recommended a 7 bone chuck as the best cut.

Ron - 7 bone was all i could find at Sams. Im sure I can get a larger one if I ask as the butchers there are really accomodating. I just didnt know what to get so I went with what they had in the case.
Just looking to try something different since ive never cooked one execpet for pot roast
I dont beleive Ive heard of Fresh Market though..thats not Caputo's Fresh Markets is it?