First smoked beef mock chuck tender roast

[short smoke]

Did two mock chuck tender roast tonight with bacon wrapped around them. Injected both with different marinade, then wrapped in bacon. Put on the smoker between 250 to 270. Occasionally climbed up to 307. Cooked to internal temperature of 145. Bacon was crisp but little chewy. Used hickory wood chunks and some apple I had left over. What you all think? Input please.

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• short smoke
• Mar 19, 2017

 

[short smoke]

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• short smoke
• Mar 19, 2017

 

[dirtsailor2003]

Looks tasty!

It is a tougher cut, but works well as you cooked it. Sliced really thin makes good sandwee's or slice a bit thicker across the grain can be a bit more tender.

 

[SmokinAl]

It looks good from here!

Al

 

[short smoke]

Is there a way to slice a tougher cut of meat really thin without a meat slicer that's what I was thinking of doing for sandwiches maybe next time I'll have to try that. I cut them all about quarter inch or so thick for steaks

 

[dirtsailor2003]

Is there a way to slice a tougher cut of meat really thin without a meat slicer that's what I was thinking of doing for sandwiches maybe next time I'll have to try that. I cut them all about quarter inch or so thick for steaks

I hand cut all my meat, the boss wont let me get a slicer!

Key to thin slicing is having the proper type of knife. A really good sharp "slicing" knife or as I prefer a butcher knife.I have a 8" and a 10" dexter-russel

Freezing the meat for 45minutes-1 hour prior to slicing can also help. But a good sharp knife is key and it needs to be long enough to make the cut.

 

[short smoke]

Thanks for the tip. I am going to add that to my list of kitchen toys. :)