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Old 11-16-2019, 06:15 PM   #1
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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?
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Old 11-16-2019, 06:46 PM   #2
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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?


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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Old 11-16-2019, 06:53 PM   #3
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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 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.
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Old 11-16-2019, 06:59 PM   #4
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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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Old 11-16-2019, 07:28 PM   #5
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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.
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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Old 11-16-2019, 08:06 PM   #6
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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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Old 11-16-2019, 08:09 PM   #7
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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.
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
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Old 11-16-2019, 08:17 PM   #8
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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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Old 11-16-2019, 08:21 PM   #9
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Quote:
Originally Posted by cmwr View Post
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
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.
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Old 11-16-2019, 08:28 PM   #10
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Quote:
Originally Posted by cmwr View Post
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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Old 11-16-2019, 09:27 PM   #11
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Just make pepper stout beef!!
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Old 11-16-2019, 10:41 PM   #12
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I am understanding now. Maybe wrap. At 160 until 180ish internal?
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Old 11-16-2019, 10:42 PM   #13
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Originally Posted by savagebrood View Post
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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Understood thanks. I never thought about the differences in the grain between the two cuts.
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Old 11-16-2019, 10:42 PM   #14
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Originally Posted by drunkenmeatfist View Post
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.
Won't argue there! That's why I came back here. This place is full of good answers
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Old 11-17-2019, 06:49 AM   #15
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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
I did exactly that on my last chuck and it turned out dry. I didn't add any liquid, though.
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