Prime chuck roast

[irishboy209]

Hello my barbecue fellow brothers and sisters.

I picked up a prime chuck roast from Costco probably around 3 lb with great marbling.

I've done pulled beef but I was thinking and wanting to slice it, any guidance or direction on a good temperature to run and what internal temperature I should start looking for so it doesn't fall apart but slices like a brisket? Not sure if probing to tenderness is the best idea in this scenario or if I should follow a internal temperature?

I am running a pellet smoker and pretty flexible on any temperature I can run the pit just not sure if it's better real low and slow or hot and fast?

I also have foil and butcher paper any suggestions would be really appreciated.

 

[Bob C Cue]

I have always had better luck slicing (using an electric knife) rather than pulling chuck roasts. I still use the probe tender test and have been very happy with the results.

 

[SMOKE FREAK]

190 for the slice. My opinion. Done it many times.

 

[irishboy209]

I have always had better luck slicing (using an electric knife) rather than pulling chuck roasts. I still use the probe tender test and have been very happy with the results.

It's been awhile since I've done pulled but definitely in the mood for slices.

 

[irishboy209]

It's been awhile since I've done pulled but definitely in the mood for slices.

That's what I was thinking the 190 range.