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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-16-2019, 05:15 PM | #1 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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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?
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11-16-2019, 05:46 PM | #2 | |
On the road to being a farker
Join Date: 07-05-19
Location: Eden, NC
Name/Nickname : Josh
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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 |
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11-16-2019, 05:53 PM | #3 | |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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11-16-2019, 05:59 PM | #4 |
is One Chatty Farker
Join Date: 07-10-18
Location: East Peoria Illinois
Name/Nickname : Terry
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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.
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11-16-2019, 06:28 PM | #5 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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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
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11-16-2019, 07:06 PM | #6 |
is one Smokin' Farker
Join Date: 10-26-14
Location: Somewhere, somehow
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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.
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11-16-2019, 07:09 PM | #7 | |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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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 |
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11-16-2019, 07:17 PM | #8 |
is One Chatty Farker
Join Date: 07-10-18
Location: East Peoria Illinois
Name/Nickname : Terry
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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.
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11-16-2019, 07:21 PM | #9 | |
is One Chatty Farker
Join Date: 12-03-18
Location: Texas
Name/Nickname : Sammy
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11-16-2019, 07:28 PM | #10 | |
On the road to being a farker
Join Date: 07-05-19
Location: Eden, NC
Name/Nickname : Josh
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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. Sent from my iPhone using Tapatalk Pro |
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11-16-2019, 08:27 PM | #11 |
is one Smokin' Farker
Join Date: 06-28-14
Location: tampa,fl
Name/Nickname : Captain Morgan
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Just make pepper stout beef!!
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Superior SS1, Blackstone 36 griddle with grill top, Assassin 36 grill |
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11-16-2019, 09:41 PM | #12 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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I am understanding now. Maybe wrap. At 160 until 180ish internal?
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11-16-2019, 09:42 PM | #13 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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Understood thanks. I never thought about the differences in the grain between the two cuts.
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11-16-2019, 09:42 PM | #14 |
is One Chatty Farker
Join Date: 09-17-12
Location: Villisca Iowa
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Won't argue there! That's why I came back here. This place is full of good answers
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11-17-2019, 05:49 AM | #15 |
is one Smokin' Farker
Join Date: 10-26-14
Location: Somewhere, somehow
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