Calling ClausenK Concerning Chuck Roast

Mac in NC · January 2005

In an earlier post, ShortRib asked what the best cuts were among four cuts of beef. When I spoke of grinding up the chuck roast for hamburger (the only way I've had it) you mentioned that when prepared properly, it was better than brisket. You got me curious and so I was hoping you could share how to prepare a chuck roast so I could try it this weekend. Do you just cook it the same as brisket? Inquiring minds want to know!![p]Mac

fishlessman · January 2005

<p />Mac in NC ,
it will make good pulled beef if you cook it like a pork butt 225 untill 170 internal, wrap in foil and braise it until it reaches 205. i have not had luck making it like a slicable brisket though.

BluesnBBQ · January 2005

I've cooked it without using foil and it came out fine. it looked like the beef in your pciture.[p]The next time I do it I'm going to marinate it in Stubb's beed marinade first.

fishlessman · January 2005

BluesnBBQ,
stubbs is good stuff, ive used their sauces but will have to try the marinade

Mac in NC · January 2005

fishlessman,[p]Thanks! Never had pulled beef but would love to try it. Do you still use a vinegar sauce like pork? It looks like a caraff of the homemade stuff behind the plate. [p]Mac

fishlessman · January 2005

Mac in NC ,
i like the vineger sauce, ive tried some sweet babyrays on it but didnt like it with the beef.when i put the foil on at about 170, i add a little seltzer water and some of the vineger sauce to it, more sauce after pulling. chuck eye or chuck roll roasts are the cut ive been using

clausenk · January 2005

Mac in NC ,[p]I prepare my chuck like brisket, and either do a pit pot roast for pulled beef like Fishlessman (with some added liquid of choice when wrapped) or slice like brisket. The chuck is a pretty big primal cut with a lot of different muscle groups. At least five different chuck cuts are suitable for low and slow or roasting. See http://www.beef.org/documents/BME_MINI_handout.pdf [p]I find chuck more flavorful than brisket, with shorter cooking times, and better consistency in the end result. Whether to pull or slice will depend on how many different grains you find. With some cuts I slice the big muscle, and pull the rest. Maybe Rumrunner can give more precise advice on which cuts are best. For me, picking the right chuck cut is kinda like pornography, I know it when I see it.[p]Clausen

Mac in NC · January 2005

Clausenk,[p]Thanks for the response. I'll take the info. and run with it this weekend. Thank you even more so for the meat chart. That thing rocks!! I've looked everywhere for something like this. I think you should put it in its own post. Several folks were looking for a chart like this a few weeks ago. I'm sure it would be greatly appreciated. [p]Mac

Calling ClausenK Concerning Chuck Roast

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