Chuck Roast question

[Rich Langer]

I want to make sliced smoked meat - like brisket but using Chuck Roast.

How do I cook it in my WSM - 250*F to what temp?

TIA

 

[Doug D]

I'm curious-- when it does come time to do so, considering the grain runs the other direction vs. a brisket, how are you planning to go about slicing it?

 

[Jerry N.]

I think you'd have to take it to a lower temp. Maybe 180 or so. In terms of Doug's question, I would separate the major muscles an then slice them thin. If you really want to go against the grain, I think you could do it with an electric knife.

 

[Jim Minion]

Try the cook with a sirloin tip roast and only take it 130 to 140 internal slice thin, very tender and great flavor.
Jim

 

[Curt H.]

i cook my chucks at 250 i take them to 155to 162 internal temp..i let roast set for at lest and hour before cutting ..make great sliced beef good color not bloody,tender,not dry just like the beef you get at the deli..

 

[Jeff_S]

When I do chuck, I don't slice it thin. I cube it - comes out great.

 

[Mike MN]

I bring my chucks up to pulling temp. Wet low and slow. Feel personally that they need that to get past all of the connective gunk. One of my faves on the WSM.