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In Reply to: Chuck roast report posted by Ray Basso on March 09, 2016 at 13:32:22:
Glad you liked.
Different parts of the cow have slightly different flavors.
The chuck is from the front/shoulder area and I believe it has the most beefy flavor on the critter.
Some cuts from the rear haunch actually have a bit of a livery flavor.
Really would like to see KCBS and other sanctioning bodies switch from brisket (only 2 on a critter) to any portion of the chuck primal (lots of different cuts to choose from and a lot more lbs per animal vs the brisket).
The judges would eat better and the meat costs for the teams would be seriously reduced.
Sometime try the 7-bone roast. Also from the chuck. Get one that's about 4" or more thick. You can portion it out into about 3 or 4 sections and the cook time is greatly reduced with the same great results.
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