Slicing Mr. Chuckie

[inkjunkie]

Seen several threads about pulling a chuck roast...what about slicing one? What sort of internal temperature is needed?

 

[timberjet]

Chuck is pretty tough if you don't get most of the gristle and stuff melted down. You might try like 180 or a little more but I think you would end up with some tough slices of meat. I always pull chucky's because of this. Now tri tip and london broil and top round and flank etc..... That's another story.

 

[dirtsailor2003]

 
Chuck is pretty tough if you don't get most of the gristle and stuff melted down. You might try like 180 or a little more but I think you would end up with some tough slices of meat. I always pull chucky's because of this. Now tri tip and london broil and top round and flank etc..... That's another story.

I tens to agree with everything said by Timberjet, but it is possible to do and on occasion I have sliced chucks. Primarily for open face hot beef sandweees.

Cook the Chuck to the standard 200°-205° or whenever it probes nicely. Remove the roast, let it rest a good hour. Using a super sharp knife slice across the grain. If you're knife isn't sharp enough after resting the chuck for 45 min. put it in the fridge for 30-40 minutes or over night. Slice and reheat.

Another option is to slice steaks off the raw chuck and then cook/smoke those.

 

[Bearcarver]

 
Chuck is pretty tough if you don't get most of the gristle and stuff melted down. You might try like 180 or a little more but I think you would end up with some tough slices of meat. I always pull chucky's because of this. Now tri tip and london broil and top round and flank etc..... That's another story.

I agree with Timberjet.

I take my Chuckies to about 205° IT, and they still have an area just off center that isn't broken down yet.

And if you stop earlier to slice it, some will be tuff, and some will fall apart when slicing, unless you use an electric knife.

I pull all my Chuckies:

Pulled Beef Chucky               

Twin Chuckies      

Bear

 

[gary s]

I agree, good advice

Gary