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Chuck roast for slicing.

Discussion in 'Beef' started by bigr314, Nov 15, 2013.

  1. bigr314

    bigr314 Meat Mopper

    I have a 2# chuck roast I would like to smoke tomorrow and slice it.I have read a ton of posts but most are for pulling. The roast is in the frig right now covered in Jeff's rub. I plan on smoking at 225-230 degrees to an IT of 140. Then wrapping in foil for at least 1 hr. then slice. Is this the best way of doing this? Any other suggestions? 
  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster OTBS Member

    I believe everybody usually goes to 195* to 210* IT, and pulls their chuckies, because they aren't the most tender meat to be sliced at 140*.

  3. bigr314

    bigr314 Meat Mopper

    Thanks, I think I will be modifying my smoke tomorrow. What is a good cut of meat to smoke for slicing? 
  4. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster OTBS Member

    Last edited: Nov 16, 2013
  5. As Bear said  or a eye of round works well.

    Happy smoken.

  6. I'm all sbout the sirloin tip. Smoke 3-4 hours 240º with some nice cherry and oak. I only us salt , pepper, thyme and rosemary. Let it rest over night if I can , then I slice at 1mm on my slicer. This doesn't last long, so set some aside fir later.
  7. bigr314

    bigr314 Meat Mopper

    Wow, Thanks so much for the link Bear. looks fantastic