Suggestions for chuck tender roast?

S

SmokeRingsMatter

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I picked up this cut at a local target, was still in date (at the time) with a $5 off coupon. It was i think $5.99/lb and weighed a little more then 2/lb so it was $6ish total. I threw it in the freezer and its been in there for almost a year, lol.


Anyway, i never bought or cooked this cut before. I am trying to think of the best way to cook it.
I found this website while trying to find out info on this cut. https://www.bbqdryrubs.com/chuck-tender-roast/


Im leaning toward pepper beef stout.

Thoughts?
 
After reading that I would cook it like an arm roast (also part of the chuck) Slices well when cooked to 170-190. Foil (pan) around 150 with some beef stock. Braise till desired temp and rest in the pan with the liquid. Loves potatoes and gravy...

But I could be wrong.
 
SMOKE FREAK said:
After reading that I would cook it like an arm roast (also part of the chuck) Slices well when cooked to 170-190. Foil (pan) around 150 with some beef stock. Braise till desired temp and rest in the pan with the liquid. Loves potatoes and gravy...

But I could be wrong.
Click to expand...


I think SF just said it. They need alitte more Love and liquid.
 
Smoking it till it gets to 165 then wrapping in foil. Add beef broth beforer sealing up. Cook till 203 to 205 internal.. shred away like pulled pork.
 
I went with Barbacoa. Used a nice big stick of Hickory in the HDDSB, let it ride at 275F for 3 hours till it IT probed 165F. Transfered it to the IP with beef broth, pureed garlic, onion. Set for an hour, then quick release. I made a sauce from the beef broth/garlic/onion and one of my favorite seasonings, Weber Carne Asada rub and dried toasted ancho chiles.


I really wasn't expecting a good turn out so i didn't take many pics before it went on the smoker. But, damn, this turned out better then most chuck roasts ive done the same method.


I am too tired to fiddle with pics tonight, so im just going to use the crappy res attachment option.
I added a pic of the stick after the 3 hours because someone was concerned about the sticks smoldering. This is not at all true. These stick burn just like a stick burner would.
 

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Last edited:
I made taco's with the baracoa last night. Didn't get any pics though. Decided to make some Texas Red with the leftovers. Made some Chili Mac for lunch.


Topped with two dollops of sour cream, and one dollop of diced pickled hot cherry peppers.



20210730-171905.jpg
 
The gift that keeps on giving! I could plow into that right now. And I'd add some black olives...........I need those on almost everything, lol
 
Learning to BBQ said:
The gift that keeps on giving! I could plow into that right now. And I'd add some black olives...........I need those on almost everything, lol
Click to expand...


I put nacho cheese, shredded cheese, this creamy salsa verde sause thats really good, sour cream, red onion, diced hot cherry peppers, lettuce, tomato, if i had black olive i would have added them.
 
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