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Old 11-06-2007, 09:20 PM   #1
leanza
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Default Question, Chuck vs Round?

Since we're into broading our horizons as they relate to time, temp, and tenderness. Would the Round primal beef cuts be typically leaner than the Chuck primals? I'm specifically instested in smoking these cuts to a "pulled" state.
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Old 11-06-2007, 09:34 PM   #2
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Yes exactly...

Chuck is usually 80%/20% and a more flavorful cut..and would smoke better than a lean cut like round....

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Old 11-06-2007, 10:39 PM   #3
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Go with chuck roasts if you want pullable beef. Just trim off the excess outside fat on the roast.

Thats how I do it.
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Old 11-06-2007, 10:59 PM   #4
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Chuckies all the way.
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Old 11-07-2007, 12:05 AM   #5
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Chucks again here for pulling, but if you want a smoked slice of heaven do a round once in a while, take it off rare to medium rare, rest it 30 minutes then cut the thinest slices you can, mound them up on a roll, a touch of horseradish and some mustard.

mmmmmmm going to have to go slice the end of the loin I cooked tonight.
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Old 11-07-2007, 07:11 AM   #6
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Quote:
Originally Posted by SoEzzy View Post
Chucks again here for pulling, but if you want a smoked slice of heaven do a round once in a while, take it off rare to medium rare, rest it 30 minutes then cut the thinest slices you can, mound them up on a roll, a touch of horseradish and some mustard.

mmmmmmm going to have to go slice the end of the loin I cooked tonight.
So true.....smoky roast beef cooked rare-medium rare is a treat, but for pulling your beef, the chuck can't be beat.
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Old 11-07-2007, 07:15 AM   #7
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Quote:
Originally Posted by backyardchef View Post
but for pulling your beef, the chuck can't be beat.
This is just too easy...unfortunately we're not in Woodpile!

I vote chuckies they are fantastic, we pull them & use them for taco, enchiladas, sandwiches, shepards pie...
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Old 11-07-2007, 07:16 AM   #8
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Quote:
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So true.....smoky roast beef cooked rare-medium rare is a treat, but for pulling your beef, the chuck can't be beat.
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Old 11-07-2007, 08:56 AM   #9
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Quote:
Originally Posted by SoEzzy View Post
Chucks again here for pulling, but if you want a smoked slice of heaven do a round once in a while, take it off rare to medium rare, rest it 30 minutes then cut the thinest slices you can, mound them up on a roll, a touch of horseradish and some mustard.

mmmmmmm going to have to go slice the end of the loin I cooked tonight.
Mm, that sounds yummy :)
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Old 11-07-2007, 09:40 AM   #10
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Another vote for chuck vs. a round
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Old 11-07-2007, 10:46 AM   #11
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Ditto here. Chucsk roast all the way for "pullable" beef.
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Old 11-07-2007, 03:12 PM   #12
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I have never done one but what temp should a chuck roast be taken to for optimal pulling?
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Old 11-07-2007, 03:25 PM   #13
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I do them like butts for pulling, 200 F internal.
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Old 11-07-2007, 03:49 PM   #14
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Quote:
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I have never done one but what temp should a chuck roast be taken to for optimal pulling?
Anywhere from 195* - 205* some are a little more stubborn than other..
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Old 11-07-2007, 04:23 PM   #15
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Quote:
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Anywhere from 195* - 205* some are a little more stubborn than other..
Most always goes a little over 200 for me, but I guess there wouldn't be anything wrong in forking it to see if it's pulling good before taking it up the final time.

that "can't be beat" thing was plain ole funny.
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