Originally Posted by DanBono
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.
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.
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.