Beef Chuck mock tender roast??

Discussion in 'Beef' started by 3montes, Oct 6, 2012.

  1. 3montes

    3montes Master of the Pit OTBS Member

    The wife picked a couple of these up the other day because they were on sale. Never heard of a beef chuck mock tender roast. No bone and it is tied. My question is can you use this for shredded beef like you would with a regular chuckie? Or is it only good for slicing?? The fact that it's tied makes me think it's more along the lines of a round steak. [​IMG]

  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    3, morning.... I think that is a specific muscle in the front shoulder area that is almost as tender as a tenderloin and has better flavor... I would try a slice on the grill seared to med-rare for a test.... Your fav steak seasonings on it.... There is another name, I think it is "FlatIron" steak... not sure.... Dave 
  3. 3montes

    3montes Master of the Pit OTBS Member

    Thanks for the response Dave! So would it be safe to say this will not pull like a chuckie/ Strictly for slicing? Dosen't seem to be much marbling looks to be quite lean. I doubt it would do well a long time in the smoker say a regular chuckie would.
  4. Last edited: Oct 6, 2012
  5. 3montes

    3montes Master of the Pit OTBS Member

    Thanks for the link! Guess that answers my question. It won't pull. I have one thawing out now for the smoker tomorrow. Think I will smoke to 125 or so then pan it and foil it with some beef stock and mushrooms maybe. Take it to 155 or 160 and see what happens.

    I will throw on some St. Louie spares with it just in case things go bad [​IMG]
  6.  Be positive, both will come out fine.
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    It should be great that way 
  8. 3montes

    3montes Master of the Pit OTBS Member

    Thanks for the help gentlemen! Hopefully some good q view of this tomorrow!
  9. jwbtulsa

    jwbtulsa Meat Mopper

    We used to buy mock tenders at the commissary. Cooked them in a crock pot for six hours with whatever we had in the fridge. The fell apart as if you pulled them. Tastes like chuck
  10. s2k9k

    s2k9k AMNPS Test Group

    [​IMG]  I used to do the same (before I became a smoker), I liked them better than regular chuck because they have less fat. Makes Great shredded beef!
  11. 3montes

    3montes Master of the Pit OTBS Member

    So they will pull?? [​IMG]  Guess I will find out tomorrow!!
  12. s2k9k

    s2k9k AMNPS Test Group

    I know they will in a crock pot. I'm thinking you will have to go higher then 160* though, probably up to 190*-200*. I smoked some chuckies once and only took them to 160* and they didn't shred very well, I did pull them apart and the flavor was great but I think a higher temp would have made them more tender. Just like a brisket is good for slicing at 190* but will fall apart at 200*.
  13. billmc40

    billmc40 Smoke Blower

    If this cut is what I think it is, it would be excellent cut as steaks. When I cut meat, this "cut" came from the chuck. We are talking boxed or primal beef here now. First two 1.5 slices  from this was the same as a rib eye.


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