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A tale of two chuckies-the great experiment

post #1 of 22
Thread Starter 
The other day I'd started a thread asking about what the difference between types of Chuck Roasts.
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

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.
post #2 of 22
Hmmm...maybe next project for me will be a Chuck Pot Roast. Thanks for the side by side comparison....PDT_Armataz_01_01.gif
post #3 of 22
Wow thanks for your extra effort in doing this project.
That is some awesome looking qview at the end. I got a kick out of your octopus pic.

It is good to know that One can go for the cheaper cut of meat and have a superior product result.

Thanks and points.gif
post #4 of 22
Very nice side by side comparision there Dude. I don't think that I've seen this chuck tender roast out at the stores I go to but Iguess it really doesn't matter cause it wasn't the winner. So great chalange and thanks for the input. How did the pastrami rate against the beef roast?? I think I'm leaning for the pastrami sandwiches.
post #5 of 22
First off points.gif

Thanks for basicaly confirming what my grandfather Butcher/frarmer/grocer owner moms dad said.More in the cut of beef you are looking at anywo

I love the higher quality lump etc. myself......

ROCK ON!!!!!!!!!!!!!-Posibility that made no sense.........ROFLMAO
post #6 of 22
The chuck mock tender sits on top of the blade bone, the chuck roast is below it. The mock tender has less marbling so it would have less flavor/moisture to it. The membrane is muscle fascia between muscle groups.

mock tender ¦ top blade steak

boneless chuck roast
post #7 of 22
Good scientific job on the experiment Dude! points.gif
post #8 of 22
Somebody is going to jail for stealing. Can I go with you next time your shopping? I'll drive.
post #9 of 22
Either way it sounds like good food. You saved me 1.00 a pound. Thank you for taking the time to share this with us.
post #10 of 22
Photo looks like a 7 bone chuck roast to me??

top blade pot roast = flat iron roast I can never find these.
post #11 of 22
Good job Dude

post #12 of 22
I have used the chuck tender to make roast beef. It turned out really tasteee.

"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."

What I want to know is how you got them to 205 in 5 hours. It takes me longer to get my roast beef to 140?

Great Job on the whole smoke.
post #13 of 22
Thread Starter 
No comparison. I love them both, but the flavors are so completely different. I'd have to say that question would be answered in the eye (or mouth as the case may be) of the beholder.

Question for you pops if you check back in...last night I saw at the store they had chuck tender steaks. They were these tiny little things. Looked like about 3 inches across by 1/2 to 1/3 inch thick. What's the difference between those and the tender roast?

Don't know. Put them on the WSM with everything else. Temps held steady between 225 and 235. They weren't very big. Less than 3lbs each. Through the entire 5 hours I only lifted that lid 2 times.

Thanks for the points and the comments everyone. Tonight is a chisoxjim inspired dinner of enchiladas. Mmmm. Will post those picts later.
post #14 of 22

I'm Not Pops.... But My .02 cents

The chuck tender steaks are the same thing just cut off the end that tapers down to a point. The butcher may have cut the steaks off the tapered end then put the thicker end out for a roast.
Hope this helps!! Again...Great job!
post #15 of 22
Thread Starter 
That's what I'd assumed but just wanted to double check. Thanks for the reply!
post #16 of 22
One dude to another, that was a great thread!
post #17 of 22
have you tried a "bread and butter" AKA cross cut rib roast yet? I see them at Hy vee pretty cheap sometimes but thought it looked a little to lean to give good flavor. Looks good as always Jay.
post #18 of 22
Thread Starter 
Thanks guys.

No JDT, I don't think I've seen that cut yet. But the chuck tender is really lean and came out great. But then again the WSM is a pretty moist environment. So maybe that's got something to do with the moist results. I didn't mop, spritz or add liquid to the foil and it still was very juicy. So I guess if it's cheap, it may be worth giving a try.
post #19 of 22

did 2 last week...

I did 2 tenders for sliced roast beef just last week, on 2 separate smokes. I did mine in an ECB on the top rack. I used one chimney of lump charcoal with about another chimney worth spread in a circle around the chimney. When the chimney's red hot, dump in the middle and put on the meat (3 pounders rubbed with Jeff's rub).

The ECB was up to temp (230-ish) in about 15 minutes and my meat was done perfectly to 135* in 1 hr to 1 hr 15 minutes. Pull it off and foil for about 15 min to 1/2 hr to rest, then slice ultra thin for sammiches with au jus. Yummy!

I'll have to try a plain ole chuck sometime, but the tenders were on sale last week.

post #20 of 22
those both look great, I guess I'll try the chuck pot roast one day if I can find one, nice job on those. You have things down to a science!
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