Beef Chuck Tender Roast

Discussion in 'Beef' started by mossymo, May 18, 2014.

  1. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    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.


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


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    Here is the roast after the sear.


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    The roast being sliced...


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



    Thanks for looking!
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    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. 
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome & very tasty ! Thumbs Up
     

  4. That's a great looking meal man! - nice job  [​IMG]
     
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    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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