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Beef Roast Question

post #1 of 11
Thread Starter 
Doing a chuck roast on the smoker. "IF" I decide to pull it off to slice, what temp do y'all recommend for med. rare? Also, will it be somewhat tender? If the chuck is gonna be tough, I'll just do it like a butt and pull for sammies. It's been on the smoker for about 4.5 hrs and it's at 140 degrees.
post #2 of 11
Well medium rare for beef is considered 130 to 135, but I am not sure I would remove a chuck at that point, wanting the fat to break down more.
post #3 of 11
Im thinkin chuck needs to be welllll done. I usually shred them but some of them just beg to be sliced. I cook chuck pretty much the same as brisket.
post #4 of 11
I agree with everyone else - a chuck is better pulled than sliced IMHO. If ya want a good beef to slice try a london broil, eye round roast, or bottom round.
post #5 of 11
I agree with the bottom round. I smoke those to 130 or so, let them rest and slice thin for sandwiches. The chucks are better off pulled!
post #6 of 11
It depends on the cut and the amount of fat/marbling. If its a lean cut I'd pull it at 140 and wrap it. let it rest then slice it. If it gets much higher it will dry out on ya. You can continue to cook it but I'd either wrap it or put it in a pan and cover with a foil tent. At this point though I'm sure you've already eaten it. hehehe. PDT_Armataz_01_18.gif
post #7 of 11
Thread Starter 
Here's 2 pic of the chuck. I pulled it at 140 degrees, let it rest and sliced thin both with and against the grain for comparasion. This roast was tender and VERY flavorful. Of course it did have some extra fat as to be expected with a chuck roast but man was this thing tasty. I also made Jeff's BBQ sauce to dip a few pieces in. With and without the sauce it was great.

I still would like to do one when I have more time and cook it to pull it for BBQ Beef sammies. I also did some BB's with the roast.
post #8 of 11
That beef does look good! I guess I'm going to have to give that a try, now! Learn something new all the time. Good looking BB's, too!
post #9 of 11
Nice job Nick. All looks good especially the chuckie! I love those.
post #10 of 11
That looks really tasty!
post #11 of 11
Nice job on that smoke nick!Everything looks great

I prefer my chucks large and pulled! Smoked over oak, cherry and apple, injected and heavily rubbed, never foiled till 175-180, I LIKE BARK!
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