Beef Roast Question

Discussion in 'Beef' started by nick, Aug 10, 2008.

  1. nick

    nick Meat Mopper

    Doing a chuck roast on the smoker. "IF" I decide to pull it off to slice, what temp do y'all recommend for med. rare? Also, will it be somewhat tender? If the chuck is gonna be tough, I'll just do it like a butt and pull for sammies. It's been on the smoker for about 4.5 hrs and it's at 140 degrees.
    Thanks
     
  2. flash

    flash Smoking Guru OTBS Member

    Well medium rare for beef is considered 130 to 135, but I am not sure I would remove a chuck at that point, wanting the fat to break down more.
     
  3. smoke freak

    smoke freak StickBurners

    Im thinkin chuck needs to be welllll done. I usually shred them but some of them just beg to be sliced. I cook chuck pretty much the same as brisket.
     
  4. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I agree with everyone else - a chuck is better pulled than sliced IMHO. If ya want a good beef to slice try a london broil, eye round roast, or bottom round.
     
  5. jack2u2

    jack2u2 Smoke Blower

    I agree with the bottom round. I smoke those to 130 or so, let them rest and slice thin for sandwiches. The chucks are better off pulled!
     
  6. smoking gun

    smoking gun Smoking Fanatic OTBS Member

    It depends on the cut and the amount of fat/marbling. If its a lean cut I'd pull it at 140 and wrap it. let it rest then slice it. If it gets much higher it will dry out on ya. You can continue to cook it but I'd either wrap it or put it in a pan and cover with a foil tent. At this point though I'm sure you've already eaten it. hehehe. [​IMG]
     
  7. nick

    nick Meat Mopper

    Here's 2 pic of the chuck. I pulled it at 140 degrees, let it rest and sliced thin both with and against the grain for comparasion. This roast was tender and VERY flavorful. Of course it did have some extra fat as to be expected with a chuck roast but man was this thing tasty. I also made Jeff's BBQ sauce to dip a few pieces in. With and without the sauce it was great.

    I still would like to do one when I have more time and cook it to pull it for BBQ Beef sammies. I also did some BB's with the roast.
    [​IMG]
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  8. jack2u2

    jack2u2 Smoke Blower

    That beef does look good! I guess I'm going to have to give that a try, now! Learn something new all the time. Good looking BB's, too!
     
  9. dingle

    dingle Smoking Fanatic OTBS Member

    Nice job Nick. All looks good especially the chuckie! I love those.
     
  10. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    That looks really tasty!
     
  11. capt dan

    capt dan Master of the Pit OTBS Member

    Nice job on that smoke nick!Everything looks great

    I prefer my chucks large and pulled! Smoked over oak, cherry and apple, injected and heavily rubbed, never foiled till 175-180, I LIKE BARK!
    WOOF![​IMG]
     

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