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Under blade chuck roast..What to do??

post #1 of 3
Thread Starter 

Hi All I have a 4# Underblade chuck roast and few racks of BB's to smoke on Sunday. Pit temps 250/275 Got a question. I would like to slice the roast, rather then pulling it. I was thinking of cooking it just like a brisket.What IT* should be good for slicing, medium?

 Thanks Dan

 


Edited by DanBono - 10/3/14 at 12:21pm
post #2 of 3
I think if you just took it to medium it would still be tough. Follow your own advice and smoke it like a brisket as others do with chuck roasts. Shoot for an internal temp of 190ish and start probing to check for tenderness.
post #3 of 3
Thread Starter 

Hi I was thinking bout the same..Last time I did a chuckie it came out dry.

http://www.smokingmeatforums.com/t/160058/slicing-a-chuck-roast

 

Thanks Dan

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