Which chuck would you cook if you could cook a chuck?

[Dalmore]

I cooked them both, is that cheating?

Anyway, I am wondering which of these two you would pick to cook as a roast and why? Trying to get better at picking meats.

My pre-cook thoughts were that I like the marbling on the right but it's got that very pronounced sinew which I fear will be tough. No pronounced sinew on the left, maybe some fat that I should have trimmed but minimal marbling. I thought the one on the left would be the most tender and juicy coming off the grill. This photo is post 18-bour dry brine.

I'll post my observations on the cook a little later after I read some tips and observations about the two cuts

[Troutman]

Left one

[smokin fool]

I usually cook in pairs but agree with above, the left....

[Mr. Bones]

I'd braise th LH one as a Roast, due to less interstitial marbelin, smoke th RH one to as close to perfecktion as my limited abilities will allow....

As a side note, th twain of em, ground together, would, most likely, make fer some dang dang good burgesas...

Wha??? Trim??? Trim Wha??? Fat???


Gasp!


Phewwwwwww...............

>Breathe In,...............Breathe out, .....Think bout how wonderful puppies smell, warm Summer rain, an even how a Dolphin's kisses feels..........<

[Mr. Bones]

So, Summer Rain don't indicate impendin Insanity, jus th other two??? LOL Troutman
Whew!!! Imagine my relief, Brother!

[Mr. Bones]

JimLinebarger When they's young enough, puppies smell th same same, either end, ie.; they smell like newborn puppies... so, reckon I was usin that as a 'Median Average'...

[Mr. Bones]

Also, Troutman NEVER underestimate how incredibly Life Changin a Dolphin's kisses can be...there is, in my global travels, no other such an experience, or even comparable ...

[rickgregory]

Right one if I'm smoking it. I like the marbling flecked throughout.

[Mr. Bones]

Zig-Zag, 1.5

[Richard Chrz]

Mr. Bones, I eat the gummy bears rare.

[Mr. Bones]

Richard Chrz They Ain't No Place, Like Gummy Bears, Brother!

[DavidNorcross]

I agree the one on the right. But I would sure have fun cooking both!

[Steve B]

Well if you could chuck wood with smoke. Than you could probably smoke chuck with wood. Right.
Or is that if a wood chuck could chuck wood.
Somebody please help me. 😳😂😂

[Troutman]

I suppose it depends upon how many Chuck’s a woodchuck could chuck.

[JimLinebarger]

One of these days I'ma gonna smoke either a whole clod or roll. Since I cook for only 3 might wait until fall to freeze the rest for winter.

[Red Man]

Definitely the right one due to the marbling.

[Dewesq55]

How much chuck would a beef chuck cook if a beef chuck could cook chuck?

[Bkhuna]

Is an argument between to vegans still called a beef?

[Mr. Bones]

Perhaps, a Rutabaga...

[bbqLuv]

Smoke both of them then cut into cubes, and make "Chuck Burnt Ends", or "Poor Man's" burnt ends. Enjoy them with PBR.
Now if I were to roast one it would be the one on the right due to the marbling.
Better yet, roast both and compare. Learn by trial and error.

[bbqLuv]

Or test by "fire"
Not funny.

[Waiting for the Worms]

After 60 hours in a 138* SV bath, it won't matter. They will both be fork tender, and delicious.

[Waiting for the Worms]

Troutman I have never tried it for that short of time. Guess I'll have to give it a whirl.

[Waiting for the Worms]

bbqLuv It just so happens Anova has just the sale for you.
https://anovaculinary.com/deals/

[bbqLuv]

Why Thank you

[RickyBobby]

Yes to both. Lol. Not helpful, I know, I just love cooking chuckies. Pot roast, ground for burger, grilled, smoked..... don’t matter much to me. Just get it to safe eating temp somehow and I will devour! Looking forward to your observations from the cooks!

[Andrrr]

Right… I think.

[bbqLuv]

You write right, you wrote the right write, a rite of writing makes for a wordwright.

[DavidNorcross]

There is alot of chucking going on around here...