Chuck Tender Roast?

[Jfrosty27]

I have something called a Chuck Tender Roast from Click Akaushi thawed. What is that? Is it just a normal chuck roast? If not, how best to cook it? Just like any other chuckie? I’m thinking pulled beef for sammies. Any other tips or ideas.

Thanks as always for the help Pitmasters.

[Huskee]

The chuck tender is definitely not tender, I think it was called that due to its shape resembling a tenderloin somewhat. It is of course from the chuck and is part of the shoulder clod, but don't be deceived by its name. Regardless of nomenclature, they're well suited to low & slow. If it looks fatty enough (internal marbling that is, not fat cap), it could probably do well as pulled beef.

Treat is as you would a pork butt EXCEPT take it higher initially, say up toward 210, then hold it there an hour, THEN do the faux cambro hold for 1-2hrs or longer if you can afford it. So add 1-2hrs to what your normal pork butt timing might be. This cut will need the extra TLC that the higher heat for longer will give it.

[Jfrosty27]

Thanks. Glad I asked. Fingers crossed.

[gboss]

Yes, listen to Huskee
If you want a tender, tenderloin-shaped muscle from the chuck, go with the Teres Major.

[Texas Larry]

Here is yet another idea—

https://youtu.be/-9oHh7OHNsk

[Jfrosty27]

Great idea. I want smoke on it but I can do that post SV.

[Histrix]

An Instant Pot or sous vide is any chuck roasts good friend.

[bbqLuv]

My Instant Pot has a sous vide setting. Just may have to try.

[Bkhuna]

It's one of the muscles that make up the rotator cuff. Not something I would consider paying a premium for.

[Jfrosty27]

Ouch. Not encouraging. And from Click, nothing is cheap. However, I got it at 40% off so not too bad.

[Jfrosty27]

Well I decided to do Malcom Reed’s chuck roast burnt ends. I’ve done that before and a lot of wiggle room to get the meat tender in a modest amount of time. Thanks for the ideas folks. Smoke on!