Chuck roast help

BigGreenVOL

Just picked up a nice 4 lb'er with very nice marbling. Just need a few tips

Is it possible to slice it vs pulling it? Similar to a brisket. Trust me I understand it's not going to taste like brisket I just mean the finished product

Thinking of heavily seasoning with salt pepper garlic and onion powder

Cook on about 275 to temp needed to slice instead of pull, that's where I need the most help. Also about how long of a cook am I looking at?

Thanks guys go Vols

jls9595

I have cooked till 165* then wrapped in foil and let it get to 185*. It sliced nicely. I do prefer the pepper stout method where it is brined (*Edit: I meant braised) after 165* and cooked until it will pull(about 200* or so) but it's good sliced too. 

Go Vols

gdenby

Brisket is usually sliced across the muscle fiber grain. All the chucks I've seen are already slabs cut across the grain. So I'd suggest cutting the chuck into square cross section "bars" that are as wide as the slab is thick. That way, you'll have something that can be cut to slices, and not just pull apart along the grain.

One of the problems w. chuck is that it can have very thick seams of collagen. If its not braised, and/or foiled, those can still be very tough when the meat is still firm enough to slice. Brisket has lots of elastin as well as collagen. The elastin doesn't break down from heat, so for brisket to be tender, it is good to slice it thin so the elastin fibers are short.