smoked Chuck roast
How come all the recipes for smoked chuck roast say internal of 180 or 190 for a finishing temperature? Why wouldn't you want it similar to a brisket say 204-205?
|
Quote:
Depends on the application for the roast. If you want to slice it, 160° is fine. If you want to pull it like pork, you have to get it to 195 internal. The chuck comes from a working muscle just above the brisket and needs time to render fat and connective tissue. Sent from my iPhone using Tapatalk Pro |
Quote:
|
I've smoked quite a few of them.
I treat them just like brisket. Cook them to probe tender, then slice or pull. |
Quote:
|
A chuck roast at 160 - 180 likely will be tougher than the sole of your shoe. In my experience, a chuck roast is the hardest cut of beef to get right. It doesn't probe tender until it's 205 F or more, and at that point it is dried out. I quit trying and just stick to brisket now. Brisket is easier, and cheaper too. Save the chuck for pot roast.
|
Quote:
Lunch is be already scheduled tomorrow. If I wrapped at 160 until probe tender wouldn't it be juicy from being in the foil |
I neglected to mention that I wrap them as you mentioned.
I add some beef stock at that time. They generally turn out tender and juicy. |
Quote:
|
smoked Chuck roast
Quote:
If you get to 205° you’re not slicing it. It will be confetti because of the way the grain runs - top to bottom of the roast rather than side to side. I’d just smoke it and pull into chunks. See pic below. https://uploads.tapatalk-cdn.com/201...ac385eca0f.jpg Sent from my iPhone using Tapatalk Pro |
Just make pepper stout beef!!
|
I am understanding now. Maybe wrap. At 160 until 180ish internal?
|
Quote:
|
Quote:
|
Quote:
|
All times are GMT -5. The time now is 02:22 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.