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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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Old 04-10-2019, 09:00 PM   #1
elm
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Default Advice on Selecting a Chuck Roast

Hello BBQ Brethren friends! I am writing to find out if any of you seasoned veterans know about the different beef roasts labeled "chuck". I wanted to make delicious BBQ beef sandwiches but didn't need quite a packer brisket so I thought a chuck roast would do. I picked up a roast that was labeled "chuck cross rib roast" (it had a sticker on it that said it was great for crock pots) and when I asked the butcher if it would fall apart after cooking he said, "No, you don't want that one" and directed me to purchase a "chuck under blade roast". I smoked that baby up last night to 207 IT, let it rest in a cooler for 5 hours, and it made for the most tender, delicious BBQ beef I have ever had in my life. Shared it at work today for lunch and was hailed the "pitmaster". If you're curious, I rubbed the roast with Montreal Steak Seasoning before smoking.

ANYWAY, my question is this...can someone give me an overview of the different roasts labeled "chuck", and provide recommendations on which are best suited for smoking and pulling? Any general thoughts and tips on smoking chuck roasts would also be appreciated. Thanks, guys, you're the best!

- Eric
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Old 04-10-2019, 09:09 PM   #2
SmittyJonz
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Hmmmmm

edit : that pic was Blurry........

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Old 04-10-2019, 09:15 PM   #3
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https://www.finedininglovers.com/blo...ef-cuts-chart/

http://foodconstrued.com/2011/08/cuts-of-beef/
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Old 04-10-2019, 09:17 PM   #4
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That fellow doesn't appear to be happy to be used for the example in that picture.
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Old 04-10-2019, 09:18 PM   #5
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Based on Smitty's chart all are meant for braising/slow cooking. I like to put roast on the rack above a pan filled with 2 plus inches of broth/beer or both to catch the juices then after the roast gets good color and smoke move to pan, cover with foil and braise until fall apart tender. If you want add onions, peppers, root veggies to broth.
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Old 04-10-2019, 09:20 PM   #6
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Old 04-10-2019, 09:21 PM   #7
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Thanks, guys, y'all are awesome! Was thinking that any "chuck" roast SHOULD work, but the butcher's comments made me question that. Appreciate all your help and advice!
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Old 04-10-2019, 09:21 PM   #8
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I think what I usually see marked Chuck Roast is Blade Roasts and 7 Bone.......but then maybe it's Boneless Chuck Pot Roast.?
sometimes it's got Bones n sometimes it Don't.........

I Look for the Yellow Tag more than the Description...........
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Old 04-10-2019, 10:01 PM   #9
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Quote:
Originally Posted by SmittyJonz View Post



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Never seen that "Cross Rib Pot Roast" Very intrigued. Is that part of a Chuck Roll? Or something different?
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Old 04-11-2019, 01:22 AM   #10
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You want a 7 bone roast, the bone will be shaped like a 7. Around here, they are just labeled chuck roast. You just have to look through them and find one. All chuck comes from the same primal, but the 7 bone comes from the center of the primal, so it is generally better.
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Old 04-11-2019, 01:31 AM   #11
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https://www.youtube.com/watch?v=WaIVqVXN0tk
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