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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

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Old 04-10-2011, 07:19 PM   #1
Found some matches.
Join Date: 07-27-09
Location: Columbia, MO
Default beef chuck roll

We are experimenting with beef chuck roll in stead of brisket for sandwiches and perhaps to use as a plate dinner.

For our first attempt, I did not trim the roll much. We used a traditional brisket rub and we cooked the beef to an internal temperature of 200 degree. Rested the meat for 30 minutes and pulled the beef like pork. We seperated the fat from the pan juices and put the pan juices back on the meat.

The flavor is good, the meat is not dry but the it is has a texture, not really stringy but it is different than brisket. It is not tuff.

Do your customers accept this texture difference. Are we screwing up the cooking proces.

Thank you for any assitance. This forum has been a great help to us.

Columbia MO
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Old 04-11-2011, 07:15 PM   #2
Jerk Pit Master
Knows what a fatty is.
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Join Date: 07-24-09
Location: Orlando, Fl

I don't mess with brisket as it takes too long and I prefer chuck.

I butcher the chuck roll into 2-3" giant steaks and smoke for 3-5 hours to a slicing temp. I've never tried smoking a whole piece.
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Old 04-11-2011, 08:47 PM   #3
Bbq Bubba
somebody shut me the fark up.
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Join Date: 05-03-07
Location: New Baltimore, Mi.

Sure, as long as you and your customers understand......Pulled chuck aint brisket.
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
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Old 04-11-2011, 09:32 PM   #4
Found some matches.
Join Date: 07-27-09
Location: Columbia, MO

Thanks for the responses. I think chopping the meat may be better for the texture than pulling. You all are right it is not brisket.

I like the yeild from the chuck roll, but until we get better quality control of the product we will stick with brisket.

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