Chuck tender roast with q-view

[gt2003]

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

 

[glued2it]

The internal temp for medium rare is 145º

How do you plan on serving it?

 

[gt2003]

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

 

[glued2it]

Sounds like a plan.

Throw some rub on it and wrap it up till your ready to cook.

 

[t-bone tim]

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 .

 

[gt2003]

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

 

[gt2003]

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

 

[gt2003]

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:

 

[desertlites]

looks good & how was the shrimp? I love shrimp.

 

[smokin' joe]

Looks great gt. Nice smoke ring too

 

[gt2003]

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.

 

[capt dan]

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!

Keep up the great smoke!

 

[gt2003]

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).

 

[t-bone tim]

Nice lookin smoke gt2003 , and awesome smoke ring ... congrats on a successful cook .

 

[severeidaho]

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?

 

[vince]

looks great, very nice smoke ring

 

[flash]

To add to the previous post and thoughly confuse every one all all the chucks. LOL

http://www.foodsubs.com/MeatBeefChuck.html