Under blade chuck roast..What to do??

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danbono

Master of the Pit
Original poster
OTBS Member
Feb 19, 2012
1,702
115
North New Jersey Paramus
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:
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.
 
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