Mike Coffman
TVWBB Olympian
Had my local butcher fix me up with a Chuck Eye roast yesterday.
Was really surprised at how large this one turned out. The price
was right at $2.25 a pound, so can’t complain there.
We are going to cut some steaks off the roast and the rest will go onto the smoker.
Here are the roast and steaks after being cut. Got to work on
my cutting techniques, but I don’t think it is going to affect the taste in anyway.
Seasoned with coarse salt and coarse black pepper; inserted slices
of garlic; laying on a bed of onions and more garlic (just for you Mr. Lampe
).
Sprinkled with thyme, and poured beef stock into pan. Onto the smoker with a couple packets of pecan pellets.
2 hours in and internal temp at 105. Starting to look good! Gave it a little bath of beef stock.
Off the smoker at 135 internal. Wrapped in foil and put in ice chest to rest. Total time was 3 ½ hours on WSM.
Sliced after a little over an hour resting. Real juicy and very flavorful. The aroma reminded me of the
Sunday roast beef my mom used to cook when I was growing up.
Plated with some whole wheat hoagie bread and coleslaw.
Will definitely be doing this one again! Have only tried a regular chuck roast
on the smoker and it was just way too chewy, even after shredding it.
I might try this one for shredded beef next time.
Thanks for looking!
Was really surprised at how large this one turned out. The price
was right at $2.25 a pound, so can’t complain there.
We are going to cut some steaks off the roast and the rest will go onto the smoker.
Here are the roast and steaks after being cut. Got to work on
my cutting techniques, but I don’t think it is going to affect the taste in anyway.
Seasoned with coarse salt and coarse black pepper; inserted slices
of garlic; laying on a bed of onions and more garlic (just for you Mr. Lampe
Sprinkled with thyme, and poured beef stock into pan. Onto the smoker with a couple packets of pecan pellets.
2 hours in and internal temp at 105. Starting to look good! Gave it a little bath of beef stock.
Off the smoker at 135 internal. Wrapped in foil and put in ice chest to rest. Total time was 3 ½ hours on WSM.
Sliced after a little over an hour resting. Real juicy and very flavorful. The aroma reminded me of the
Sunday roast beef my mom used to cook when I was growing up.
Plated with some whole wheat hoagie bread and coleslaw.
Will definitely be doing this one again! Have only tried a regular chuck roast
on the smoker and it was just way too chewy, even after shredding it.
I might try this one for shredded beef next time.
Thanks for looking!