Chuck Eye Roast

BigreenGreg

I have a 5 Lb grass fed chuck eye roast that I dry brined last night, looking for suggestions on cooking method. First thought was joetisserie, but not sure on internal temp to pull, 135?

TIA for ideas/methods, going to feed 5 people.

TEXASBGE2018

I cook it just like a Brisket. 250degrees till done (around 200 or so) Let rest and pull apart. Made one this week in fact.

Dyal_SC

My suggestion is to bring it up to 165 internal, then wrap and bring to and 200-205 until it is fork tender. Shred and serve on Hawaiian rolls as sliders along with raw onions and horseradish sauce. 

BigreenGreg

Thanks guys, that sounds great, now I’m going to get the fire started. Hopefully not too late.

TEXASBGE2018

BigreenGreg said:

Thanks guys, that sounds great, now I’m going to get the fire started. Hopefully not too late.

My 3lb roast took about 3.5 hours. I did bump the temp to 300 for the last hour or so.

lkapigian

If you are looking to Slice, I’d go low to an IT of at least 175, if shredded take till probe tender, it’s a pretty tough cut ant 135 will have chew to it …I do a lot of whole Chuck roll( which contains the eye ) great slice and pulled 

low and slow works best for me 

BigreenGreg

I put it on at 275, going for shredded, bear claws at the ready. The Kings Hawaiian rolls got me. Going to caramelize some onions and pick up some pickle slices now.

lkapigian

BigreenGreg said:

I put it on at 275, going for shredded, bear claws at the ready. The Kings Hawaiian rolls got me. Going to caramelize some onions and pick up some pickle slices now.

Great Plan 

pgprescott

I find you have to take beef to 205-210 to get any kinda pull apart doneness. Enjoy!

builderdawg

I like to smoke it for two hours at 250 and then braise it in a Dutch oven with beef stock until it reach 205 to 210. It will likely take a total of eight hours or so, but you can raise the temp when it is in the dutch oven to speed it up.