Chuck for Corned Beef?

[BrianGSDTexoma]

I took a point out for corned beef but now I thinking about smoking it. I usually use the flats for these but I out and no sales right now. Wonder what a chuck would be like?

 

[Smoking Allowed]

I read another thread on here where someone had used chuck and talked about how good it was. My opinion is that it would be fantastic.

 

[smokerjim]

i've corned chucks using pops brine with pickling spice added. they come out good.

 

[BrianGSDTexoma]

Cool. I will smoke the point this weekend. Got few chucks frozen but Albertson has sale. Need to get it going. I want to try and hold point in MES40 for for as long as I can like they do in BBQ restaurants after done. Not really sure temp. Seems like it around 160.

 

[BrianGSDTexoma]

I found Chris video on holding. Been wanting to try since I seen.

 

[Inscrutable]

I have done both chuck and top round for both corned beef and pastrami.
The chuck comes out closest to traditional brisket-based, owing to far more marbling and connective tissue breaking down.
The top round comes out with similar flavor, and being far leaner is a bit healthier, but not the same texture and mouth feel, and becomes an individual value judgement.
That said, I wouldn’t send back any of it

 

[Hamdrew]

i like it better 100% of the time if you're throwing it in a pot with some cabbage