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Help needed on Chuck Eyes - Page 2

post #21 of 28
Quote:
Originally Posted by Arnie View Post

Bear,

Now that looks good. I believe I’ll try that, Q-View to follow.

 

 I just left a buddies house and his wife was doing a brisket in the oven. He was telling me about this $70 brisket their son gave them that was so big they had to cut it into 3 pieces to roast it and this was the last brisket roast of the bunch. I’m like there ain’t no brisket that big and at $2 a pound that would be one huge cow. So he says it was $4.50 a pound, a little better than 15 lbs. About that time his wife comes in to baste the brisket and pulls out a prime rib that looked about as good as your Q-View. He still thinks it’s a brisket. Oh well

 

SOB,

Will do, I plan on Q-Viewing this puppy. I agree, I can't get a good look at it myself

 

Thanks for the direction



I gotta watch for this one!!!

 

Bear

post #22 of 28
Thread Starter 

OK, SOB, I got it thawed out enough to get it unwrapped for pictures.  

Can you identify this piece of meat? The butcher paper said “Chuck Roll (Eye)”.

I plan on smoking it Saturday. I thought I had a game plan, but after getting out to where I can see it I’m having second thoughts.

Any help would be greatly appreciated.

 

Top view

 

Top.jpg

 

Bottom View

 

Bottom.jpg

 

Left End

 

LeftEnd.jpg

 

Right End

 

RightEnd.jpg

post #23 of 28

Sorry Arnie I lost track of this post the last couple of days! Looks to me like they did take the eye out of the entire length of the chuck roll...Pops can I get a opinion on that?

If that is the case I would smoke it like you did the shoulder clod you smoked before. Just to be on the safe side. The right end looks like the chuck eye end and would be good cooked like a piece of boneless rib roast. But the rest of it all the way to the left end is a piece of chuck roast and might be tough if you only take it to an internal temp of 135* -145*. Any body out there agree?  Sorry I am not sure with my answer. Why dont you bring it over sat and I'll let you use my smoker and I'll let you know how it comes out. icon_mrgreen.gif

 

SOB  

post #24 of 28

Yes, that is a chuck eye roll most definitely.  We used to have to muscle-bone all our square cut chucks ourselves, long before there was processed primal and sub-primal beef cuts prefabricated at a processing plant (boxed beef).  Fortunately I had a couple good teachers; my dad foremost, and our director of meat operations Joe C. who was straight from 'the old country' - pure Italian.  They both knew more about meat and meatcutting in their little finger than I will ever know.

 

Roast it or cut it into steaks; keep it medium rare or as you like it; you will certainly enjoy it!

post #25 of 28
Thread Starter 

Quote:

Originally Posted by SmokingOhioButcher View Post

Sorry Arnie I lost track of this post the last couple of days! Looks to me like they did take the eye out of the entire length of the chuck roll...Pops can I get a opinion on that?

If that is the case I would smoke it like you did the shoulder clod you smoked before. Just to be on the safe side. The right end looks like the chuck eye end and would be good cooked like a piece of boneless rib roast. But the rest of it all the way to the left end is a piece of chuck roast and might be tough if you only take it to an internal temp of 135* -145*. Any body out there agree?  Sorry I am not sure with my answer. Why dont you bring it over sat and I'll let you use my smoker and I'll let you know how it comes out. icon_mrgreen.gif

 

SOB  


LOL. My brother lives on the North Coast of Ohio also, and I've been looking for an excuse to visit him.

But, alas, I just went back to work yesterday and they may not like me taking off so soon for a road trip. icon_rolleyes.gif
 

Sounds good, I'll slather it down with something and smoke it up for pulling.

 

Thanks Pops & SOB

post #26 of 28
Quote:
Originally Posted by Arnie View Post


LOL. My brother lives on the North Coast of Ohio also, and I've been looking for an excuse to visit him.

 

Really!! Where abouts does he live?  I live near Sandusky...ya know the roller coast of Ohio.

 

SOB

post #27 of 28
Thread Starter 

Small world. He's in Port Clinton, not far.

 

I slathered my chuck roll eye down with some L&P Thick, rubbed it rubbed it with Jeff's Rib Rub, wrapped it up and put it to bed for the night

First time I've used  L&P Thick, I think I'm gonna like it.

post #28 of 28

Whoa an even smaller world ...I live in Oak Harbor.  We are gonna have to get together for some smokin some time.

Enjoy that chuck eye roll. Sounds like your plan is coming together nicely!

 

SOB

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