I'm pretty excited about my first Chuck Roast cook! We served it pulled and piled it up on the plate like we knew what we were doing. And it was dang good! I've been calling it poor Man's Brisket. Which got me thinking about slicing it next time. Have any of you Chucky maniacs served it like that? I would love the benefit of your experience.
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Yes, it's outstanding. Personally, I prefer to cook it much like a butt and pull it, like you just did. Seriously, I get a terrible craving just thinking about it. -
I did 1 a few months ago. I took it up to 195 before I cambro'd and sliced.Comment
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I plan to sous vide and grill and slice one day.Comment
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I've been wondering this same question PJBowmaster. The wife got me a fancy meat slicer for my bday. Now all I can think about is what I can make to use it. Bacon and jerky come to mind first!Comment
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I have never served it sliced before. I always pull it and mix it with a BBQ sauce. Especially if I am buying one that is of a lower grade.Last edited by Spinaker; February 9, 2017, 09:00 PM.Comment
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Texas style smoke roasted Chuck Roast. This is my second attempt. Last time we pulled, this time we sliced. Here are the vitals:
Camp Chef 24" Smoke Vault gasser.
Dry brined for 12 hours.
Rubbed with Big Bad Beef Rub just before going in the pit.
Used only 6 oz of apple chips total.
Cooked at 235 f for a total of 9 hours.
Did a late crutch at the 7.5 hr mark. Meat was at about 169 f.
When the internal temp reached 209 f we took it off the pit.
Let it rest in faux cambro for one hour.
Sliced and served with taters & onions, salad.Attached FilesLast edited by PJBowmaster; February 20, 2017, 09:44 AM.Comment
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I will say that we like our Chuckie sliced rather than pulled. It really is poor man's Brisket...Comment
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Now that is what I am talking about!!
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PJBowmaster
Looks fabulous, from start t' finish!!!
Thanks fer th' detailed explanation!
What kinda brew ya' got goin' there?Comment
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Beautiful!Comment
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It's not bad cutting into squares and serving.it eats the same. It makes it easier to appreciate on its own sliced to shape. If you're going to add a sauce, or some cheese, pulling is better. Smoked chuck is the most versatile bbq cut. Imagination is the limit.
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As a follow-up to Michael Brinton We have been cooking Chuck Roast in the oven for years and usually serve it in chunks. The reason I got interested in slicing it like brisket was two fold. First, I was fascinated by the idea that I could have a lower cost alternative to brisket with a similar flavor profile. Second, I wondered if slicing against the grain would make for a better, more tender bite. I think the jury is still out on that....need to sharpen my knives and try again. LOLComment
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The sous vide method, follow by smoke to get a bark may slice the way your looking for.It stays together better for slicing.
Last edited by Michael Brinton; February 20, 2017, 01:53 PM.Comment
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I did a shoulder clod once along with italian sausages with the idea of chicago style beef and sausage unfortunately the beef wasn't done as soon as the sausages and hungry heathens ate them before I could try a "combo"
sorry no photos still trying to figure this interweb thingy out!Comment
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