sliced instead of pulled chuck roast?

[Paul Lai]

As one of my early cooks was a HH brisket (after reading and followed the HH brisket threads). It was a success in flavor and tenderness. The distraction is the huge amount of meat, and freezing meat isn't my style.

With all the recent posts of chuck roasts got me wondering. Instead of making pulled meat, how would it come out sliced?

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Lai:
As one of my early cooks was a HH brisket (after reading and followed the HH brisket threads). It was a success in flavor and tenderness. The distraction is the huge amount of meat, and freezing meat isn't my style.

With all the recent posts of chuck roasts got me wondering. Instead of making pulled meat, how would it come out sliced? </div></BLOCKQUOTE>

It will turn out fine. Cook to 165º, foil and continue cooking until you hit 190º and check for tenderness. You want tender like a brisket, but not falling apart tender, obviously. Once tender, let rest and cool 20-30 minutes or longer before slicing. This will in my opinion actually have more flavor than a brisket flat.

 

[Carl H.]

Looking for an alternative to pulling, this is what I did with my last chuck roast. Pretty much what Larry suggests. Remove it a little sooner than you would for pulled beef and the slices will hold together while still being plenty tender.

 

[r benash]

You can do the same with pork butt too if you don't want to pull. The internal temps would be about the same as above for sliced chuck, but typically cook until you can push a skewer or probe in and feel a little resistance rather than soft butter consistency as for pulling.

Basically for slicing consistency/doneness for chuck or butt you are stopping the rendering process earlier than you would if you were planning to pull.