Hello BBQ Brethren friends! I am writing to find out if any of you seasoned veterans know about the different beef roasts labeled "chuck". I wanted to make delicious BBQ beef sandwiches but didn't need quite a packer brisket so I thought a chuck roast would do. I picked up a roast that was labeled "chuck cross rib roast" (it had a sticker on it that said it was great for crock pots) and when I asked the butcher if it would fall apart after cooking he said, "No, you don't want that one" and directed me to purchase a "chuck under blade roast". I smoked that baby up last night to 207 IT, let it rest in a cooler for 5 hours, and it made for the most tender, delicious BBQ beef I have ever had in my life. Shared it at work today for lunch and was hailed the "pitmaster". If you're curious, I rubbed the roast with Montreal Steak Seasoning before smoking.
ANYWAY, my question is this...can someone give me an overview of the different roasts labeled "chuck", and provide recommendations on which are best suited for smoking and pulling? Any general thoughts and tips on smoking chuck roasts would also be appreciated. Thanks, guys, you're the best!
- Eric
ANYWAY, my question is this...can someone give me an overview of the different roasts labeled "chuck", and provide recommendations on which are best suited for smoking and pulling? Any general thoughts and tips on smoking chuck roasts would also be appreciated. Thanks, guys, you're the best!
- Eric
