Chuck roast into steaks, worth it?

[Bytor]

I have a Chuckie that's just at 3lbs and has the typical marbling. I've been looking for a different way from pulling and slicing, so was wondering if it be worth it to cut into 1" steaks, toss on the smoker @225 to a typical roast temp of 190 or so, then toss on the grill for a quick char. The other option would be to cook more like a steak and pull in the medium rare range then sear them. I'm thinking this option would be more tough though. Would either of these methods do well with this type of meat, or should I stick to lower/slower cooking?

Thanks!

 

[BrianGSDTexoma]

I have grilled whole seven bone chuck roast like steaks to mid rare and where very good. Not sure about steaks? They come out great in a sous vide.

 

[smokerjim]

I've done them in the smoker, would definitely bring them to around 185-190 before grilling, like ya said to rare will be tough

 

[SmokinAl]

I think SV is the way to go, then sear.
Al

 

[Bearcarver]

I have a Chuckie that's just at 3lbs and has the typical marbling. I've been looking for a different way from pulling and slicing, so was wondering if it be worth it to cut into 1" steaks, toss on the smoker @225 to a typical roast temp of 190 or so, then toss on the grill for a quick char. The other option would be to cook more like a steak and pull in the medium rare range then sear them. I'm thinking this option would be more tough though. Would either of these methods do well with this type of meat, or should I stick to lower/slower cooking?

Thanks!

For the best Chucky you ever had, try Sous Vide @ 132° for about 48 hours, just like Prime Rib!!!

Like This:
Chucky 50 hours. (By Far My Best Tender Sliced Chucky)

Bear

 

[801driver]

I have cut a chuck roast into steaks, maranated them and threw them on the grill. Yes a little different texture and flavor, but I was pleased with the outcome.

If you have not made a decision yet, how about slicing off a little for lunch then you can decide what to do later. Good luck to you.

 

[mosparky]

Being young and broke as humpty Dumpty, I bought a Chuck Steak once when I was younger. NOTE: I said ONCE.
I grilled it to medrare/ med. It was one of the toughest things I ever ate.
Slow in the smoker then grilling for sear would definitely have better results.

 

[Bytor]

I think SV is the way to go, then sear.
Al

I haven't hopped on the SV train yet, but think I am going to have to get with the times...

 

[Bearcarver]

I haven't hopped on the SV train yet, but think I am going to have to get with the times...

You can then cut your Chuckies with a Fork.

Bear

 

[pushok2018]

I think SV is the way to go, then sear.

Ditto on this! Done chucky several times using SV method and then sear on the grill.... Very soft, juicy and tasty....

 

[Bytor]

Well, thanks all for the input. These turned out really well. Ran the smoker at 250 for just about 2.5 hrs to an IT of the low/mid 190's depending on the piece size.

Put a fair amount of Kosmos Dirty Bird on then and did a light mop the the last 30 minutes.

Almost forgot to take an after photo...

The mop made it a little sweet and sticky. They were super flavorful and not tough at all. The only issue was with the amount of hard fat that remained in between the slices. It didn't render out as it would with a longer full sized cook. Definitely will try again, but next time I'll try to get one without a thick fat layer in the center.

 

[smokerjim]

looks like they turned out good!

 

[pushok2018]

Looks great! I am sure you enjoyed it!