cmwr
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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?
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?
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.
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I've smoked quite a few of them.
I treat them just like brisket.
Cook them to probe tender, then slice or pull.
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.
This is what I was planning on doing. but when I cook a pork shoulder or a brisket to probe tender it's usually around 205 degrees. When I googled smoked chuck roast most people are saying either pull it at 160 or 180 so I got confused because it wouldn't be probe tender at those temperatures I don't think
I want to slice it like brisket. But brisket you usually cook two around 205 and its fall apart tender. If I cook a chuck to 160 and slice it won't it be tough? I just want to be able to slice it and have the slice fold over your finger like a well-done brisket and I didn't think 160 or 180 would accomplish that? I did some chuck roast a few weeks ago and the flavor was awesome but they were rather tough.
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.
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Doing a general Google search can be problematic. I always search this site if I have a question and then branch out if I can't find my answer here. It is rare that I don't find it here though.
Thanks for the advice but too late.
Lunch is be already scheduled tomorrow. If I wrapped at 160 until probe tender wouldn't it be juicy from being in the foil
Geez...doing chucks are just like pork butts...foil or not, smoke till about 195* to 200*, then start checking for probe tender. Any temp is JUST a guide as to when to start probing for tender. If you pull at a particular temp, sometimes you'll be tender and sometimes you won't. If you pull when probe tender, you'll always be tender.
As for slicing...I smoke till probe tender, then slice..