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Which chuck would you cook if you could cook a chuck?

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  • rickgregory
    replied
    Right one if I'm smoking it. I like the marbling flecked throughout.

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  • Mr. Bones
    replied
    I'd braise th LH one as a Roast, due to less interstitial marbelin, smoke th RH one to as close to perfecktion as my limited abilities will allow....

    As a side note, th twain of em, ground together, would, most likely, make fer some dang dang good burgesas...

    Wha??? Trim??? Trim Wha??? Fat???


    Gasp!


    Phewwwwwww...............

    >Breathe In,...............Breathe out, .....Think bout how wonderful puppies smell, warm Summer rain, an even how a Dolphin's kisses feels..........<
    Last edited by Mr. Bones; June 19, 2021, 10:50 AM.

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  • smokin fool
    replied
    I usually cook in pairs but agree with above, the left....

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  • Troutman
    replied
    Left one

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  • Dalmore
    started a topic Which chuck would you cook if you could cook a chuck?

    Which chuck would you cook if you could cook a chuck?

    Click image for larger version

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    I cooked them both, is that cheating?

    Anyway, I am wondering which of these two you would pick to cook as a roast and why? Trying to get better at picking meats.

    My pre-cook thoughts were that I like the marbling on the right but it's got that very pronounced sinew which I fear will be tough. No pronounced sinew on the left, maybe some fat that I should have trimmed but minimal marbling. I thought the one on the left would be the most tender and juicy coming off the grill. This photo is post 18-bour dry brine.

    I'll post my observations on the cook a little later after I read some tips and observations about the two cuts

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