Chuck eye— how to cook?

NewbeeMinimax

Hi, 
I wanted chuck roast but local farmer didn’t have it. So got 3.5 lbs chuck eye. Can it be cooked as chuck roast? I don’t want to do steaks as family doesn’t like steaks much. Thanks 

bgebrent

Yes, cook it as a roast or a braise.

nolaegghead

Yes, but i would include a braising step because a thin "steak" shaped roast has a high surface to volume ratio and can dry out easily.  If that is what it is.

NewbeeMinimax

Thanks guys. will smoke until IT of 160 or so and then braise it.

nolaegghead

Perfect

bgebrent

Love it when a plan comes together.

bgebrent

nolaegghead said:

Perfect

You're up offly early, especially given the weekend events.

nolaegghead

bgebrent said:b

nolaegghead said:

Perfect

You're up offly early, especially given the weekend events.

Your mom came over earlier than usual.  Trying to get a million things done as early as possible so I'm not stressed out at the last minute.

bgebrent

nolaegghead said:

bgebrent said:b

nolaegghead said:

Perfect

You're up offly early, especially given the weekend events.

Your mom came over earlier than usual.  Trying to get a million things done as early as possible so I'm not stressed out at the last minute.

Ive never known anyone more stressed out.  My dead Mom was the ****!  I'll be there soon brother.

SoCalTim

I just did this cook this past Saturday night, i didn’t braise but rather ran it straight thru @ 225 - no wrapping. Total time was 14 hours. It was magical.

if you don’t have a temp controller (I used my Guru) may i suggest 275 degrees. Also, i used Montreal Steak Rub, it complimented the Chuck perfectly. Good Luck!

nolaegghead

SoCalTim said:

I just did this cook this past Saturday night, i didn’t braise but rather ran it straight thru @ 225 - no wrapping. Total time was 14 hours. It was magical.

if you don’t have a temp controller (I used my Guru) may i suggest 275 degrees. Also, i used Montreal Steak Rub, it complimented the Chuck perfectly. Good Luck!

You do understand this is like an inch and a half steak.  Did you cook that or a chuck roast, which is like 4 inches thick?

SoCalTim

nolaegghead said:

SoCalTim said:

I just did this cook this past Saturday night, i didn’t braise but rather ran it straight thru @ 225 - no wrapping. Total time was 14 hours. It was magical.

if you don’t have a temp controller (I used my Guru) may i suggest 275 degrees. Also, i used Montreal Steak Rub, it complimented the Chuck perfectly. Good Luck!

You do understand this is like an inch and a half steak.  Did you cook that or a chuck roast, which is like 4 inches thick?

Oh dang, just scrolled up, didn’t see the word ‘eye’ .. my bad. My chuck roast was so good, it’s all that’s been on my mind.

blasting

SoCalTim said:

nolaegghead said:

SoCalTim said:

I just did this cook this past Saturday night, i didn’t braise but rather ran it straight thru @ 225 - no wrapping. Total time was 14 hours. It was magical.

if you don’t have a temp controller (I used my Guru) may i suggest 275 degrees. Also, i used Montreal Steak Rub, it complimented the Chuck perfectly. Good Luck!

You do understand this is like an inch and a half steak.  Did you cook that or a chuck roast, which is like 4 inches thick?

Oh dang, just scrolled up, didn’t see the word ‘eye’ .. my bad. My chuck roast was so good, it’s all that’s been on my mind.

I hear ya.  I've got one in the hot tub right now.  26 hrs after smoking 2 hrs.   Hope tomorrows dinner lives up to the hype.