Sliced chuck samiches

[BKING!]

Anybody else like doing sliced chuck or am I just weird. Anyway...

Pit temp: 325 deg F
Fuel: lump charcoal
Wood: pecan
Rub: sweet heat
Duration: 3 hrs 15 min

I did not wrap. The color and bark was just fine without. So for slices I start checking at 190 deg internal. Alarm went off at 190 and it didn’t probe just right yet so set it for 195. Once the alarm went off again I checked tenderness and it was perfect for slices.

Sliced across the grain and used that for samiches and cubed up the rest.

Just a quick after work cook. I knew I wouldn’t get much of a chance again to Q until the hog cook this weekend so I sped things up a bit.

 

[Co4ch D4ve]

I love chuckies for sandwiches. I just did a pulled chuck version this week. Took it to about 200 degrees foiling it with beef broth for the last hour. Yours looks awesome! I’ll slice my next try! Like!

 

[BKING!]

I love chuckies for sandwiches. I just did a pulled chuck version this week. Took it to about 200 degrees foiling it with beef broth for the last hour. Yours looks awesome! I’ll slice my next try! Like!

I’m beginning to like chuck just as much as brisket. Less time, less work, cheaper, and just as good imo.

 

[bdskelly]

Over the top my friend. Like! B

 

[73saint]

Wow does that look delish! Love chuck!

 

[dcecil]

Looks good Bking, gonna have to give that a try

 

[gmc2003]

Just weird bking.


That sandwich looks really good. I've only done chuckies for stews, pulled for sammies or cubed for chili. I may have to rethink my position.

Point for sure

Chris

 

[SmokinAl]

Same as above, I've never sliced a chuckie!
Now I'm asking myself why?
Nice job!
Al

 

[BKING!]

The main thing with slicing is you must find the grain. If you don’t slice correctly it won’t be worth much. Slicing is not as straight forward as brisket. I sliced against the grain on one end and as soon as it changed direction I cubed the rest. You may treat it as a brisket and put the cubed ends back in the oven or smoker or something as I prefer my burnt ends to be a bit more tender.

 

[RiversideSm0ker]

That sandwich is fit for a king. I have not tried putting a chuck roast on my smoker yet. I’ll admit that this makes me want to give it a try.

George

 

[hardcookin]

I have always pulled my chucks. Your sliced looks good.
Thanks for sharing!!