Chuck tender roast with q-view

Discussion in 'Beef' started by gt2003, Mar 19, 2008.

  1. gt2003

    gt2003 Meat Mopper

    I bought a chuck tender roast at wally world the other day. It is 2.33 pounds so I thought I'd throw it on the smoker for tonight.

    First question, what is a beef chuck tender roast? 2nd question, What internal temp should be my goal for a medium rare roast? I'm not sure if this is a tough cut of meat or a tender one so thought I'd ask the experts.

    Here is a quick pic of it. I'll post q-view along the way. Thanks, Greg
    [​IMG]
     
  2. glued2it

    glued2it Master of the Pit

    The internal temp for medium rare is 145º

    How do you plan on serving it?
     
  3. gt2003

    gt2003 Meat Mopper

    Here's what I found on the internet for chuck tender, mock tender etc.



    chuck eye = mock tender = chuck fillet = chuck filet = chuck tender = Scotch tender Notes: This is one of the more tender cuts from the chuck section, so you can cook it in liquid or roast it in the oven. A steak cut from this roast is called a chuck eye steak. Substitutes: top blade roast

    I'm actually planning to just serve it like a roast. I'm going to slice it and serve it with some kind of potato, maybe baked and a salad. If you've got any other thoughts, let me know. I've still got plenty of time. Thanks, Greg
     
  4. glued2it

    glued2it Master of the Pit

    Sounds like a plan. [​IMG]

    Throw some rub on it and wrap it up till your ready to cook.
     
  5. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    That cut is lean and not overly tender ... it would do well to have a layer of fat or maybe some bacon layed on top of it to keep it moist ,IMHO .
     
  6. gt2003

    gt2003 Meat Mopper

    Thanks Tim. I'll see what I can come up with. Greg
     
  7. gt2003

    gt2003 Meat Mopper

    Here she is going into the smoker. I figure 3 - 3 1/2 hours then foil and wrap. I'll post more as I go along. Cya, Greg
    [​IMG]
     
  8. gt2003

    gt2003 Meat Mopper

    Done! I went ahead and smoked some shrimp while I was at it. Here are a few pics.

    I cooked it to an internal temp of about 170. I knew I was going to slice it and I was concerned that if I didn't cook it long enough then it would be tough. Anyway, I wrapped it at about 130 degrees, threw it in a 300 degree oven for about an hour, wrapped in a towel and let it sit for about 1/2 hour then sliced it. The smaller end was very, very tender and the rest of it turned out pretty nicely. Not tough at all. I wish I knew more about this cut because I probably could have pulled it off sooner and had a piece of meat just as tender but more rare.

    Enough rambling, here are the pics:
    [​IMG]
    [​IMG]
     
  9. desertlites

    desertlites Master of the Pit OTBS Member

    looks good & how was the shrimp? I love shrimp.
     
  10. Looks great gt. Nice smoke ring too [​IMG]
     
  11. gt2003

    gt2003 Meat Mopper

    Thanks all!

    The shrimp was fine. It had a nice smokey flavor to it. I seasoned with lemon pepper and brushed with butter during the smoke.

    I couldn't believe the smoke ring. I don't think anything I've ever smoked has had a smoke ring that large. Could it have something to do with the position of the meat in the smoker? I positioned it as far away from the fire as possible.

    Hopefully I'll be doing a prime rib this weekend. My buddy did one last weekend and we enjoyed it. I'm going to try some different seasoning and see how it turns out.
     
  12. capt dan

    capt dan Master of the Pit OTBS Member

    very nice lookin roast! i hope ya did more than 6 shrimp. Points! Unless I find out ya only did 6 shrimp, then I am takin them back![​IMG]


    Keep up the great smoke![​IMG]
     
  13. gt2003

    gt2003 Meat Mopper

    No need to take 'em back. I actually did 4 skewers of the shrimp. I don't think there are any left in the house now though.

    Thanks for the "rep". I don't think it's used enough around here. People should at least get a little credit for the good things they do (and there is a lot of that around here).
     
  14. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Nice lookin smoke gt2003 , and awesome smoke ring ... congrats on a successful cook .[​IMG][​IMG][​IMG]
     
  15. Thats quite a smoke ring. It surely looks delicious. As soon as I get my charcoal smoker I am going to do a chuck roast and cant wait. What kind of rub did you use?

    Btw: you end up doing that Prime rib yet?
     
  16. vince

    vince StickBurners SMF Premier Member

    looks great, very nice smoke ring
     
  17. flash

    flash Smoking Guru OTBS Member

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