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Chuck roast for slicing.

post #1 of 7
Thread Starter 

I have a 2# chuck roast I would like to smoke tomorrow and slice it.I have read a ton of posts but most are for pulling. The roast is in the frig right now covered in Jeff's rub. I plan on smoking at 225-230 degrees to an IT of 140. Then wrapping in foil for at least 1 hr. then slice. Is this the best way of doing this? Any other suggestions? 

post #2 of 7
Quote:
Originally Posted by Bigr314 View Post
 

I have a 2# chuck roast I would like to smoke tomorrow and slice it.I have read a ton of posts but most are for pulling. The roast is in the frig right now covered in Jeff's rub. I plan on smoking at 225-230 degrees to an IT of 140. Then wrapping in foil for at least 1 hr. then slice. Is this the best way of doing this? Any other suggestions? 


I believe everybody usually goes to 195* to 210* IT, and pulls their chuckies, because they aren't the most tender meat to be sliced at 140*.

 

 

Bear

post #3 of 7
Thread Starter 

Thanks, I think I will be modifying my smoke tomorrow. What is a good cut of meat to smoke for slicing? 

post #4 of 7
Quote:
Originally Posted by Bigr314 View Post
 

Thanks, I think I will be modifying my smoke tomorrow. What is a good cut of meat to smoke for slicing? 

 

 

I like a Sirloin Tip. It should be sliced thin.  Below is a Step by Step of one of mine:

 

http://www.smokingmeatforums.com/t/111938/rare-roast-beef-for-sammies-lots-of-views

 

 

Bear

post #5 of 7

As Bear said  or a eye of round works well.

Happy smoken.

David

post #6 of 7
I'm all sbout the sirloin tip. Smoke 3-4 hours 240º with some nice cherry and oak. I only us salt , pepper, thyme and rosemary. Let it rest over night if I can , then I slice at 1mm on my slicer. This doesn't last long, so set some aside fir later.
post #7 of 7
Thread Starter 

Wow, Thanks so much for the link Bear. looks fantastic

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