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Beef Chuck Tender Roast

post #1 of 5
Thread Starter 
Seasoned a 3 pound chuck tender roast with Tatonka Dust and smoked with whiskey barrel chips with indirect heat at 200º till it reached an internal meat temp of 120º.



Then gave the roast a good flaming sear to 130º internal meat temp.



Here is the roast after the sear.



The roast being sliced...



Chuck tender roast plated with garlic toast and green beans & taters.



Thanks for looking!
post #2 of 5

Great looking roast.  I've never heard of a "chuck tender roast" locally but it looks like a variation of a chuck eye cut.  Making my mouth water. 

post #3 of 5
Looks awesome & very tasty ! icon14.gif
post #4 of 5

 

That's a great looking meal man! - nice job  Thumbs Up

post #5 of 5
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

Great looking roast.  I've never heard of a "chuck tender roast" locally but it looks like a variation of a chuck eye cut.  Making my mouth water. 

I had to go research this one as I did not know for sure myself. It is also referred to as a Mock Tender Roast, here is what I found - The Chuck Tender Roast is a narrow muscle, just above the Chuck Underblade, that superficially resembles the Tenderloin at the other end of the beast, thus the name. The roast is a thick slice across and steak is a thin slice across. This is the tenderest part of the Chuck, but certainly not as tender as Tenderloin (but it has better flavor).
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