Beef Chuck Tender Roast

mossymo

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• May 18, 2014

• #1

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.

Image

• mossymo
• May 18, 2014

-----

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

Image

• mossymo
• May 18, 2014

-----

Here is the roast after the sear.

Image

• mossymo
• May 18, 2014

-----

The roast being sliced...

Image

• mossymo
• May 18, 2014

-----

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

Image

• mossymo
• May 18, 2014

Thanks for looking!

 

noboundaries

Epic Pitmaster

OTBS Member

SMF Premier Member

Sep 7, 2013

10,247

5,352

Roseville, CA, a suburb of Sacramento

• May 18, 2014

• #2

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. 

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• May 18, 2014

• #3

Looks awesome & very tasty ! Thumbs Up

 

smoking b

Smoking Guru

OTBS Member

Sep 20, 2012

5,095

486

Middle of Nowhere, South Central PA

• May 18, 2014

• #4

Image

• mossymo
• May 18, 2014

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

 

mossymo

Master of the Pit

Original poster

OTBS Member

SMF Premier Member

Thread starter

May 30, 2007

4,989

1,799

Glenburn, North Dakota

• May 19, 2014

• #5

Noboundaries said:

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. 

Click to expand...

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).