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Cavman

Chuck Clod Heart

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Is this a good cut to smoke low & slow for sliced roast beef? It is certainly a more appropriate size for the Akorn Jr than a packer brisket. Good price at Cash and Carry. The Chuck roll is almost as big as a Brisket. Cost and Freezer space are major considerations. Thank you in advance for your knowledge.

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It's a very good cut for low n slow and as a brisket substitute; I did 50 lbs for a wedding last year on my Big Joe and it was a hit! I seasoned liberally with a salt, pepper, garlic, onion powder, and paprika rub. The only thing I wish I would have done was slice it at service rather than ahead of time, it will dry out just like sliced brisket that sits too long. Cook it just as you would a pork shoulder or brisket. 

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Thanks for the input, that gives me the confidence to try it. I suspected it would be a good substitute if not a better cut for roast beef. All the info I was reading on it says only good for burger or stew meat. I am thinking it might be better to go to an IT of 185-190 to help  keep it juicy since I have no intention of shredding it. Or am I missing out on something because I have never shredded beef like I do with a pork butt? With beef I usually go with tri tip or rib roasts because I prefer med rare, not that I don't love brisket. I am on a low carb diet now and eating more roasts to keep it affordable. Pork loin and eye of round are good, and faster to cook, but not quite the same. Any suggestions for other cuts are welcome.

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A smoked chuck roast pulls nicely and can be very good, there are quite a few cooks involving the chuckie, as some call it, on the site. I made a really good Italian beef with one last year, been meaning to do it again. 

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Hey Cavman, I haven't cooked many "chucks" but the few I have, have turned out very nice. I have heard it called "the poor mans brisket" and wonder if its a bit underrated for how good it really is.

Here's a link to one I posted on here and have a go at one they are good. 

 

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