Chuck eye roll help

Discussion in 'Beef' started by smokingunny, May 6, 2014.

  1. smokingunny

    smokingunny Meat Mopper

    My neighbor has asked me to cook a 13.5 pounder for her daughter's graduation party. I've never cooked one before, but all my research says cook it like a brisket. The label says chuck eye roll but it looks to be a shoulder clod, just called something different. Her idea is to shred it and make sandwiches. What do the experts think?
     
  2. mneeley490

    mneeley490 Master of the Pit OTBS Member

  3. smokingunny

    smokingunny Meat Mopper

    I think I read your thread the other day. That was helpful, I think I will cook it like a brisket.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    There is no reason not to cut it down across the grain into 3" thick chunks. It will save a lot of smoker time and the extra bark adds good flavor. You may give this a shot. Guests can choose BBQ Sauce or eat more of a French Dip...JJ

    Smokey Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

    THEN add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want. 

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus, drag quickly across to take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

    NOTE: If you are using this recipe with Brisket or a long smoke, additional Water will have to be added periodically to maintain the proper volume. Do not add more Broth as repeated addition and reduction will make the Au Jus too salty..
     

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