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Question on pulling a roast?

post #1 of 3
Thread Starter 

Tomorrow is my daughter's confirmation and I am having an open house for family. My plan is to make pulled french dips and am looking through the adds for meat sales. The cheapest chucks I found are $2.99 lb. which is what I would normally use. Bag and save has top round roasts for 2.48 lb., I don't think I have ever used that cut. Will it pull like a chuck or is it lacking the marbling?

post #2 of 3

Also known as a Rump Roast,it is one of the better cuts from the round. I don't think you will see much fat in this cut, but it really depends on the cut your purchase. I would recommend taking it to the 135 to 140 range, then let it rest for an hour in foil and slice for some excellent sammies.

post #3 of 3

This one can be both tough and dry.  I would proceed with great caution if feeding friends and family.  It could be done but requires careful handling.  For myself, I would consider other options and there are several in that same price range.

 

Good luck and good smoking!

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