Chuck Roast and Eye of the Round Today - Two for One Special

Discussion in 'Beef' started by meowey, Apr 1, 2007.

  1. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Howdy Folks,

    Hope you all are having a smokey day.

    Today I'm smoking beef. Smoking a chuck roast that will be used tomorrow for Dutch's Enchiladas, and an Eye of the Round that will be used today for GYPC's Italian Beef Sandwiches.

    Smoking with apple wood, and I'm also trying swalker's suggestion to use a 3-1 mix of Apple Juice and Captain Morgan's Original Spiced Rum as my spray. Looking forward to the taste test later.

    Here is the hour 1 Pic

    [​IMG]

    More later!!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  2. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    supper time is when? looks good.. licking my lips.. got my bib on to catch the drool
     
  3. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Looking good Meowey[​IMG] , That is a big ole chuck roast you got there, the chuckies around here are always flat cut about 2.5 to 3" thick.

    Good luck and have fun.
     
  4. larry maddock

    larry maddock Master of the Pit OTBS Member

    they must split them in half in these parts..

    a large chuck roast around here is 3 1/2 lb[​IMG]

    they also have chuck steaks = 1 1/4 lb[​IMG]
     
  5. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    It's not a regular chuck roast. I had to go to the meat counter at the Price Chopper here to get some pork butts for later in the week, and Mrs. Meowey also wanted a sirloin steak done on the charcoal grill yesterday. While I was there I asked for a chuck roast. The counterman said that the cetified black angus was on sale the same price as the regular chuck roasts. I asked for a 3 to 4 pounder and he picked one out of the case that was 3.39 pounds. He wrapped it up and when I got home I looked a little more closely at the label. It said, "CAB BEEF CHUCK BONELESS FILLET ROAST". I'm sure it's not the regular cut because it's thicker and rolled and tied.

    Maybe someone else can shed some light on this. I'm looking forward to seeing how it shreds for the enchiladas, and of course how it tastes.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  6. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Smokincowboy,

    You will be late for dinner whenever I serve today. One of my sisters lives in Worthington, and it takes me about 11 hours to get there, and I figure you are about another half hour further on down Interstate 70 and 75 from there!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Here is the hour 3 pic. Chuck is at 143*F and the eye is at 124*F.

    [​IMG]

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  8. Hey Meowey, looking good, what did u rub the beef with ?? Did u marinate them over nite ??[​IMG]
     
  9. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Hey there Charlie,

    On the chuck, there's nothing but salt and pepper. On the eye, I marinated according to GYPC's recipe. See link to his post.

    http://www.smokingmeatforums.com/for...ead.php?t=1605

    Hope this helps!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  10. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Here is the beef at 5 hours.

    [​IMG]

    Here is the finished eye!

    [​IMG]

    Here is my lunch!

    [​IMG]

    I do think that swalker's 3-1 apple juice and Captain Morgan's Original Spiced Rum added to the flavor. I'm thinking of using it on all my beef from now on. I will have to try it on pork before I make up my mind about that. I'm thinking Tuesday will be Baby Back day. I may spray one rack with aj and captain and the other with my old reliable aj and jd. I'm looking forward to A/B ing the results.

    Will post pics of the chuck and the enchiladas if I remember to take pictures. The chuck is still in the smoker.

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  11. Nice shots Meowey! [​IMG]
     
  12. illini

    illini Smoking Fanatic OTBS Member

    Can you do the vaporized Captain Morgan trick yet?[​IMG]

    Going to use the Apple/Morgan on a ham reheat for Easter....let you know how it goes!

    The grub looks good as always....but I missed the snow pics somehow[​IMG]
     
  13. gypc

    gypc Meat Mopper OTBS Member

    Bravo!!! Looks the grub!!!
     
  14. msmith

    msmith Master of the Pit OTBS Member

    Looking mighty fine Meowey.
     
  15. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    looks good Meowey....What internal temps are you shooting for on those roasts???
     
  16. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    That's some good looking meat and an even better looking sandwich Meowey.[​IMG]
     
  17. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Illini - Haven't vaporized the rum yet and most of the snow has gone away.

    Vulcan - I pulled the eye at 145F for the sandwiches, the chuck is going to 205, then for a nice towel wrapped rest in the cooler for a couple hours before shredding.

    Thanks to all for the replies!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  18. WOW looks so Yummy !!!![​IMG]
     
  19. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    MEOWEY...Thanks for the info....[​IMG]
     
  20. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    The chuck roast went up to 205F and was wrapped in towels and rested in the cooler for almost 2 hours.

    [​IMG]


    It shredded easily, and the test tasters said "Wow!"

    [​IMG]

    I hope to remember to take pics of the finished enchiladas tomorrow evening.

    Take care, have fun, and do good!

    Regards,

    Meowey
     

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