The other day I'd started a thread asking about what the difference between types of Chuck Roasts.
http://www.smokingmeatforums.com/for...ad.php?t=81262
To sum things up, it was asking what the difference was between a chuck tender roast and a chuck pot roast. So today I did both of them to see what I could find as a difference to see if there was much of a difference when you cook it low and slow.
These first couple of picts are a little blurry. Sorry my camera's not so hot with close ups.
The Chuck Tender is $3.99lb
and the Chuck Pot Roast is $2.99lb
The tender fresh out of the package
the Pot Roast
To be fair, both are treated equally. Both rubbed with EVOO and McCormick Grill Mates Montreal Steak seasoning. Then bagged up and left to rest for about 14 hours in the fridge.
Got the WSM fired up this morning with Seven Oaks lump charcoal
Used the Minion Method started with Mesquite and Cherry chunks. Added some Apple and more Cherry as the day progressed.
The two chuckies going on the top grate with another pastrami.
If you want to follow that thread you can see it here
http://www.smokingmeatforums.com/for...ad.php?t=81353
Now the waiting begins
A couple hours in everyone gets a probe. Oh yeah, there was a pork butt on the bottom rack.
Kind of looked like an octopus growing out of the WSM. I had 5 probes coming out. One for the grate temp and one each for the four pieces of meat. I labeled each of them so I could plug them in as I wanted to check individual temps. Doing all of this using one ET73.
They both finished about the same time. About 5 hours from cold onto the grate, to the final 205*. I foiled them each at 165* with no liquid added.
Once they hit the magical 205* they went into the cooler for 2 hours to rest.
Here's the Chuck Tender. Oops, almost forgot to take the picture before I started to pull it.
And here's the Chuck Post Roast
I pulled them in different dishes to keep them apart for tasting. Can you tell the difference?
Ok, the Tender is on the left and the Pot Roast is on the right.
Here it is with the Pastrami I did too. Pork will be posted later in the Pork room.
The result?
Well I did a blind taste test with 6 people. It was unanimous. The Chuck Pot Roast was the winner. It was moister and had better texture. The Chuck Tender had nothing wrong with it, but side-by-side the Pot Roast was the hands-down winner. Without the Pot Roast there, the crew would have been completly happy with the Tender. It was a close call.
The Pot Roast was tougher to pull since there was some sort of gristly fatty thread that ran through it.
Either way, dinner tomorrow is gonna rock. Some of it will be given away as payback to a couple of neighbors who have been loaning me tools while I've been redoing the floors in my house.
If any of you have done both of these cuts of meat, I'd love to hear your impressions.
Thanks for looking and for all your comments.
http://www.smokingmeatforums.com/for...ad.php?t=81262
To sum things up, it was asking what the difference was between a chuck tender roast and a chuck pot roast. So today I did both of them to see what I could find as a difference to see if there was much of a difference when you cook it low and slow.
These first couple of picts are a little blurry. Sorry my camera's not so hot with close ups.
The Chuck Tender is $3.99lb
and the Chuck Pot Roast is $2.99lb
The tender fresh out of the package
the Pot Roast
To be fair, both are treated equally. Both rubbed with EVOO and McCormick Grill Mates Montreal Steak seasoning. Then bagged up and left to rest for about 14 hours in the fridge.
Got the WSM fired up this morning with Seven Oaks lump charcoal
Used the Minion Method started with Mesquite and Cherry chunks. Added some Apple and more Cherry as the day progressed.
The two chuckies going on the top grate with another pastrami.
If you want to follow that thread you can see it here
http://www.smokingmeatforums.com/for...ad.php?t=81353
Now the waiting begins
A couple hours in everyone gets a probe. Oh yeah, there was a pork butt on the bottom rack.
Kind of looked like an octopus growing out of the WSM. I had 5 probes coming out. One for the grate temp and one each for the four pieces of meat. I labeled each of them so I could plug them in as I wanted to check individual temps. Doing all of this using one ET73.
They both finished about the same time. About 5 hours from cold onto the grate, to the final 205*. I foiled them each at 165* with no liquid added.
Once they hit the magical 205* they went into the cooler for 2 hours to rest.
Here's the Chuck Tender. Oops, almost forgot to take the picture before I started to pull it.
And here's the Chuck Post Roast
I pulled them in different dishes to keep them apart for tasting. Can you tell the difference?
Ok, the Tender is on the left and the Pot Roast is on the right.
Here it is with the Pastrami I did too. Pork will be posted later in the Pork room.
The result?
Well I did a blind taste test with 6 people. It was unanimous. The Chuck Pot Roast was the winner. It was moister and had better texture. The Chuck Tender had nothing wrong with it, but side-by-side the Pot Roast was the hands-down winner. Without the Pot Roast there, the crew would have been completly happy with the Tender. It was a close call.
The Pot Roast was tougher to pull since there was some sort of gristly fatty thread that ran through it.
Either way, dinner tomorrow is gonna rock. Some of it will be given away as payback to a couple of neighbors who have been loaning me tools while I've been redoing the floors in my house.
If any of you have done both of these cuts of meat, I'd love to hear your impressions.
Thanks for looking and for all your comments.
