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Chuck eye— how to cook?

NewbeeMinimax
NewbeeMinimax Posts: 174
in Beef
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 
Bucks County, PA
Minimax, XL, Flameboss 200, Roccbox

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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Yes, cook it as a roast or a braise.
    Sandy Springs & Dawsonville Ga
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  • nolaegghead
    nolaegghead Posts: 42,109
    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.
    ______________________________________________
    I love lamp..
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  • NewbeeMinimax
    NewbeeMinimax Posts: 174
    Thanks guys. will smoke until IT of 160 or so and then braise it.
    Bucks County, PA
    Minimax, XL, Flameboss 200, Roccbox

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  • nolaegghead
    nolaegghead Posts: 42,109
    Perfect
    ______________________________________________
    I love lamp..
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  • bgebrent
    bgebrent Posts: 19,636
    Love it when a plan comes together.
    Sandy Springs & Dawsonville Ga
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  • bgebrent
    bgebrent Posts: 19,636
    nolaegghead said:
    Perfect
    You're up offly early, especially given the weekend events.
    Sandy Springs & Dawsonville Ga
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  • nolaegghead
    nolaegghead Posts: 42,109
    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.
    ______________________________________________
    I love lamp..
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  • bgebrent
    bgebrent Posts: 19,636
    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.
    Sandy Springs & Dawsonville Ga
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  • SoCalTim
    SoCalTim Posts: 2,158
    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!
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • nolaegghead
    nolaegghead Posts: 42,109
    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?
    ______________________________________________
    I love lamp..
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  • SoCalTim
    SoCalTim Posts: 2,158
    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've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • blasting
    blasting Posts: 6,262
    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.

    Phoenix 
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