Slicing a Chuck roast

danbono · Apr 2, 2014

Hi All I'm thinking of smoking my 1st Chuck Roast. Around 3-4 lbs. Have a few questions.

1. How to slice it? I've been looking at the chuck roast at my local supermarket and see the grains run in different directions.

I know with most meats,it slice against the grain. How to slice it with the grains running in different directions?

2. Should I use the probe test, like it is done with briskets? Or cook to a certain temp?

3. I don't want to pulled it!!!. Save that for the pork butt.

Thanks Dan

PS IF the chuck roast comes out good an moist .I will then look into a whole chuck roll or a shoulder clod, and cut into quarters.

Thanks Dan

noboundaries · Apr 2, 2014

DanBono said:
Hi All I'm thinking of smoking my 1st Chuck Roast. Around 3-4 lbs. Have a few questions.

1. How to slice it? I've been looking at the chuck roast at my local supermarket and see the grains run in different directions.

I know with most meats,it slice against the grain. How to slice it with the grains running in different directions?

2. Should I use the probe test, like it is done with briskets? Or cook to a certain temp?

3. I don't want to pulled it!!!. Save that for the pork butt.

Thanks Dan

PS IF the chuck roast comes out good an moist .I will then look into a whole chuck roll or a shoulder clod, and cut into quarters.

Thanks Dan

I smoke quite a few chuck roasts, probably because I can usually find them cheap at any time and they are so versatile.

Because the grain is all over the place, I just pick a side and start slicing. I prefer them sliced, not pulled, like you.

Probe test works, but I take mine to 200F IT.

I don't do any night before prep. I fire up the smoker then prep the meat. I smoke at 250-275 until the first stall then double wrap in HD foil with whatever liquid I want to add, usually only 1/2 cup or so. I stick the probe back through the foil until I reach my target IT.

It will come out succulent and flavorful. Leftovers get hard as a rock in the refrigerator but nuke it and it turns back into butter.

Have fun!

danbono · Apr 3, 2014

Because the grain is all over the place, I just pick a side and start slicing. I prefer them sliced, not pulled, like you.

Noboundaries said:
I smoke quite a few chuck roasts, probably because I can usually find them cheap at any time and they are so versatile.

Because the grain is all over the place, I just pick a side and start slicing. I prefer them sliced, not pulled, like you.

Probe test works, but I take mine to 200F IT.

I don't do any night before prep. I fire up the smoker then prep the meat. I smoke at 250-275 until the first stall then double wrap in HD foil with whatever liquid I want to add, usually only 1/2 cup or so. I stick the probe back through the foil until I reach my target IT.

It will come out succulent and flavorful. Leftovers get hard as a rock in the refrigerator but nuke it and it turns back into butter.

Have fun!

Hi I'm going to slice the chuck roast, save the pulled stuff for pork. So just slice no matter where the grains are going?

Thanks Dan

danbono · Apr 4, 2014

Hi All OK here is what I got a 3 lb Bottom Boneless Chuck Roast.I was thinking of slicing from small end.

Bottom Chuck Roast,1. what is it? 2.What part of the chuck roll.

Going to do it just like a Brisket

The reason I'm asking all these questions, If it comes really GOOD! I'd be looking into buying a whole Chuck Roll, about 20 lbs and cut it into quarters.

Thanks Dan

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danbono
Apr 4, 2014

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danbono
Apr 4, 2014

smokerjim · Apr 4, 2014

if i was going to slice that, i would slice it across the shorter distance so your knive would be cutting parallel to the label on the second picture left, not sure what you mean about what it is, it is a chuck roast, it a chuckroll cut into smaller roast. hope that helps. jim

danbono · Apr 4, 2014

Hi Jim I was thinking of slicing just like you said.As far as what part of the chuck roll it is. Just wondering where on the chuck roll it came from..I know that the chuck roll contains some of the rib eye muscle, which is supposed to be real tender.Thanks Dan

smokerjim · Apr 4, 2014

yea that's what we call the chuck delmonico, in your pictures it would be on the bottom of the roast in your 2nd picture and on the right hand side in your 1st picture, you could see the fat line that separates it from the rest of the roast, yes they are very good,i think they're almost up there with the flat iron steak.

Bearcarver · Apr 4, 2014

I always pull my Chuckies. Pulled Beef is even better than pulled Pork.

However if you take it to 200* IT, and you want to slice it, you better use an electric knife, or it will just fall apart when you apply pressure with the knife.

Bear

brooksy · Apr 4, 2014

Bearcarver a step by step on a pulled beef chuck roast would be awesome if your ever so inclined to show the process. I know I would love to see it at least ;-)

Bearcarver · Apr 5, 2014

Brooksy said:
@Bearcarver a step by step on a pulled beef chuck roast would be awesome if your ever so inclined to show the process. I know I would love to see it at least ;-)

Sure, I got it,

Here are 2 Step by Steps. One is of 1 Chucky, and the other is of 2 Chuckies. Just click on either one.

If you ever want to see if I have a "Step by Step" of something, just go to the bottom of any of my posts, and click on "Bear's Step by Steps".

Then Take Your Pick.

Pulled Beef Chucky

Twin Chuckies

Bear

hambone1950 · Apr 5, 2014

Bearcarver said:
Sure, I got it,

Here are 2 Step by Steps. One is of 1 Chucky, and the other is of 2 Chuckies. Just click on either one.
If you ever want to see if I have a "Step by Step" of something, just go to the bottom of any of my posts, and click on "Bear's Step by Steps".
Then Take Your Pick.

Pulled Beef Chucky

Twin Chuckies

Bear

Those are perfect , Bear , thanks for reposting. :grilling_smilie:

brooksy · Apr 5, 2014

Bear you definitely didn't let us down with both those step by steps!! Awesome long as always

Bearcarver · Apr 5, 2014

Thanks Hambone & Brooksy!!!

Glad you like them.

Bear

Sorry for the Hijack, Dan.

danbono · Apr 5, 2014

NO problem Bear!!

Dan

danbono · Apr 6, 2014

Hi Here are the results of the chuck roast..Not too crazy about the way it came out, slicing was disaster, with the grains all over the place. Taste was good could have been little more tender and juciy.

Probe went in good at 205* looked nice and moist..Rested 1/2 hr in foil, with the juices.

To sum it up, I don't think I'll be running to Restaurant Depot and picking up a 20 lb chuck roll.

Thanks Dan

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danbono
Apr 6, 2014

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danbono
Apr 6, 2014

Bearcarver · Apr 6, 2014

Looks good from here Dan.

Now you see why I always pull my Chuckies, and I slice my Briskets.

Bear

danbono · Apr 6, 2014

Hi Bear It tasted better cold for my night time snack. Wish it were alittle more jucier.

Thanks Dan

Bearcarver · Apr 6, 2014

DanBono said:
Hi Bear It tasted better cold for my night time snack. Wish it were alittle more jucier.

Thanks Dan

That's why I foil mine at 165* IT, and add a foiling mix to the package. Then when it's all done, I save & de-fat the leftover meat juices.

Then you can pour some over your sliced or pulled Beef.

Bear

dirtsailor2003 · Apr 6, 2014

For a slicing roast bottom round works great. However you want to cook it to the temp you like your steaks cooked to.

This year for pulling we've been really liking 7 bone roasts. Probably has to do with the fact that they have been on sale!

danbono · Apr 6, 2014

Bearcarver said:
That's why I foil mine at 165* IT, and add a foiling mix to the package. Then when it's all done, I save & de-fat the leftover meat juices.

Then you can pour some over your sliced or pulled Beef.

Bear

Hi I did foil at 170* with some beef broth.Just like I do with briskets, pretty much the same results, tasty n tender but on the dry side.That is why I wanted to try a chuck roast.

Thanks Dan

Slicing a Chuck roast

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