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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-26-2021, 04:09 PM   #1
SmokeRingsMatter
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Default Suggestions for chuck tender roast?

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?
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Old 07-26-2021, 08:36 PM   #2
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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.
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Old 07-26-2021, 10:51 PM   #3
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Quote:
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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.

I think SF just said it. They need alitte more Love and liquid.
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Old 07-27-2021, 05:31 AM   #4
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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.
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Old 07-28-2021, 10:07 PM   #5
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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.
Attached Images
File Type: jpg 20210728_221011.jpg (64.4 KB, 158 views)
File Type: jpg 20210728_220919.jpg (52.4 KB, 157 views)
File Type: jpg 20210728_183151.jpg (36.6 KB, 156 views)
File Type: jpg 20210728_192449.jpg (86.7 KB, 153 views)
File Type: jpg bbcoa2.jpg (81.8 KB, 153 views)
File Type: jpg bbcoa1.jpg (97.3 KB, 155 views)

Last edited by SmokeRingsMatter; 07-28-2021 at 10:24 PM..
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Old 07-29-2021, 11:02 AM   #6
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Looks like it came out great!
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Old 07-29-2021, 12:07 PM   #7
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That turned out nice
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Old 07-29-2021, 03:42 PM   #8
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That looks tasty,
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Old 07-30-2021, 04:36 PM   #9
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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.



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Old 07-30-2021, 05:11 PM   #10
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Nice job! You're getting some mileage out of that cook! It all looks yummy
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Old 07-30-2021, 05:54 PM   #11
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Quote:
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Nice job! You're getting some mileage out of that cook! It all looks yummy

You should have seen, or rather, I should have took pics of the Barbacoa tacos!
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Old 07-31-2021, 06:50 PM   #12
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Decided to make barbacoa chili nachos with the leftovers tonight.





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Old 07-31-2021, 06:53 PM   #13
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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
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Old 07-31-2021, 07:02 PM   #14
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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

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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