What kind of meat is this?

[jrthor2]

Can anyone tell me what kind of meat this is? And the best way to smoke it?

 

[chef jimmyj]

Looks like a hunk of Chuck. Smoke 225 to 275 until an IT of 205 and or probe tender. Pull the Beef, add a lite sauce, if desired and enjoy on rolls or as a Taco filling...JJ

 

[uncle eddie]

Looks like a hunk of Chuck. Smoke 225 to 275 until an IT of 205 and or probe tender. Pull the Beef, add a lite sauce, if desired and enjoy on rolls or as a Taco filling...JJ

^^^agree^^^

 

[jrthor2]

So this is meat that you pull apart, like pulled pork, not slice almost like you would a brisket or something?

Thank you very much!!

 

[kit s]

AW...CHICKEN? just kidding agree with uncle Eddie and Chef Jimmy.

 

[bregent]

I was going to guess strip loin.

 

[smokerjim]

Looks like a hunk of Chuck. Smoke 225 to 275 until an IT of 205 and or probe tender. Pull the Beef, add a lite sauce, if desired and enjoy on rolls or as a Taco filling...JJ

what the chef says

 

[chef jimmyj]

So this is meat that you pull apart, like pulled pork, not slice almost like you would a brisket or something?

Thank you very much!!

Yes...With brisket, the muscle runs horizontally, across the flat. Start at one end a slice across the grain. The average piece of Chuck, for Pot Roast or London Broil, is a small Slice from a huge muscle. So the muscle fibers run Vertically. You would have to stand that meat on its side to slice across the grain. However, the short fiber will Pull apart easily, a Pork Butt.

I was going to guess strip loin.

There is an awful lot of Fat marbled in that meat. If Strip Loin that would be Prime or Wagyu. The OP certainly would have remembered having THAT in the freezer!...JJ

 

[jrthor2]

We got it from a meat buyout, and the just packed everything up and didn’t label some of the meat, this being one of them.

So I should plan on pulling this apart? I was thinking of using the below rub in it.

https://www.themountainkitchen.com/smoked-chuck-roast-step-step-guide/

Thanks!

 

[chef jimmyj]

You can make it that way and slice it. But, as I said above, the muscle fibers are vertical and will run the width of your slices, top to bottom. Since you have no choice but to slice WITH the grain, the slices will seem more Chewy than meat cut Across the grain, like Brisket. Your meat, your choice how to smoke it. Both sliced or pulled will tate good...JJ