Chuck Top Blade Roast-Help Requested

[Charlene G]

Good Afternoon Everyone:
I purchased a Chuck Top Blade roast from Costco today. I have dry brined it and injected a marinade into it. I wanted to put it in my MES tomorrow, but I am looking for your expert help.
At what temperature should the smoker be for a low and slow cook, and what should the internal temperature be when I pull it and wrap it. My intension is the slice it when cold for french/beef dip sandwiches.
I know to put the meat on the grill and a pan with beef broth etc under the meat.

Tx in advance for the help.

 

[Hijack73]

Do you want it fairly rare? It's irrelevant to your question, but, you say you want to slice. Rare to medium rare on that isn't my jam.

I'm shooting for about 193 degrees final temp and cooking it low and slow at about 250. People do them much hotter, I just prefer lower and longer. Renders more better to me.

I do that cut for pot roast, I don't even crank the heat for that.

 

[WaterRat]

I’d run 225-250. At least 160 internal before wrapping but moreover make sure the bark is set. I’d go 170 personally. Swipe it with a finger if it smears/is mushy let it go longer. if its crusty-ish go wrap. Then in a pan with wine/beef stock with rough chopped onion, celery, carrot on the bottom, basically beef sitting on top of the veg. Cook till tender.

 

[SmokinAussie]

You might get a few different answers here. You will have to choose what works for you.

As I read it, if you are going to chill and slice you really want to prevent it from falling apart. To me that is anything up to about 165 F internal. If you want some sign of "medium" I'd pull the beef at 140F.

As for smoking temp, run it at around 250-275. I don't see much point in going super low or slow but that's just my 2 cents.

Good Luck.

Bill

 

[Compulsive Smoker]

You’ve gotten good advice so far! I, in the 225-250 camp…

 

[WaterRat]

You might get a few different answers here. You will have to choose what works for you.

As I read it, if you are going to chill and slice you really want to prevent it from falling apart. To me that is anything up to about 165 F internal. If you want some sign of "medium" I'd pull the beef at 140F.

As for smoking temp, run it at around 250-275. I don't see much point in going super low or slow but that's just my 2 cents.

Good Luck.

Bill

You make a good point. You either need it med rare or go all the way to brisket level. For me Ill take it all the way, med rare in chuck is just going to be too tough and or too unrendered fatty for me.

 

[radioguy]

Chuck will be tough at medium rare tenp unless sliced thin. Take it too 195-200 IT. rub it place it over a pan of beef broth. onions celery carrots fresh herbs, bay leaves to make au jus.
Pull beef apart and place in a fresh roll.

RG

 

[1MoreFord]

Charlene, another option would be to cook some Pepper Stout Beef. The original version is from Larry Wolfe. Just do a web search for the recipe. Pulled beef sandwiches was the reason behind the recipe.

 

[normanaj]

Coming from someone who likes there beef rare this is what I do in my MES.

I go very low with my set temp 215℉ - 220℉. I smoke to an IT of 115℉ then pull and it let it rest for about 15 mins and then give a very quick roll on a very hot grill to crisp up the outside real quick. If I know beforehand that I'm going to be slicing for sandwiches at a later time then I skip the grill and go from resting to wrapping and then into the fridge.

↑ that is for rare though. Adjust IT as necessary for the result you want.

 

[in. pred]

cant go wrong brining and smoking it. if time is an issue, the instantpot rocks!

 

[Charlene G]

Chuck Roast update:
Thanks to everyone for their expert advise. I decided on the brisket style with beef broth pan under the beef. Set smoker at 250 deg and cooked meat until 165 deg IT. Wrapped roast, added 1/4c juice and a tablespoon of butter, and continued to until 195 deg IT. Did the probe tender test. Let rest wrapped for 2 hours. I cooled in fridge overnight and sliced. That rope like tendon had to be cut out after slicing. I now understand why you all pull this apart. I was so surprised that the meat was so very juicy after cooking it to that temperature.