Under blade chuck roast..What to do??

Discussion in 'Beef' started by danbono, Oct 3, 2014.

  1. danbono

    danbono Master of the Pit OTBS Member

    Hi All I have a 4# Underblade chuck roast and few racks of BB's to smoke on Sunday. Pit temps 250/275 Got a question. I would like to slice the roast, rather then pulling it. I was thinking of cooking it just like a brisket.What IT* should be good for slicing, medium?

     Thanks Dan

     
     
    Last edited: Oct 3, 2014
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    I think if you just took it to medium it would still be tough. Follow your own advice and smoke it like a brisket as others do with chuck roasts. Shoot for an internal temp of 190ish and start probing to check for tenderness.
     
  3. danbono

    danbono Master of the Pit OTBS Member

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