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Chuck roast for slicing.

bigr314

Meat Mopper
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Joined Jun 4, 2011
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? 
 

Bearcarver

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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? 
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*.

Bear
 

bigr314

Meat Mopper
270
15
Joined Jun 4, 2011
Thanks, I think I will be modifying my smoke tomorrow. What is a good cut of meat to smoke for slicing? 
 

gone4nc

Smoking Fanatic
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Joined Apr 12, 2013
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.
 

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