CAB Chuck Spencer Roast question

[ssandy_561]

Just bought a 2” thick 1.75 lb. CAB Chuck Spencer Roast. I was thinking of sous viding it for dinner tomorrow then searing it with my new toy.



Is this a good choice for this cut of meat or should I go in another direction. Never heard of a Spencer roast but it has some great marbling and it was only $5.99 / lb.

If sous vide is the way to go I’m thinking 5 hours at 130°. Does that sound too long or too short? Any input would be greatly appreciated.

Thanks
Steve

[Bkhuna]

Who is Charles Spencer?

[ssandy_561]

I don’t know. 😆

[Steve B]

After a quick search, it appears that a Spencer Roast is actually a boneless ribeye. If that’s the case then SVing it would be perfect at 130*. And searing it afterwards with the torch you have would be great. I have a Grill Gun which looks very similar but mine has a longer wand. It’s great for searing.

[Draznnl]

I would think 5 hours is probably too long for the sous vide. I would think 2 to 3 hours should be long enough and going 5 would leave a dry piece of meat. Just my thoughts YMMV.

[barelfly]

A ribeye! Wow! That’s gonna be the sight! Looking forward to seeing the end result!

But as @Draznl says, if it is a ribeye, the steaks I cut from sub primals are probably 1.5-2 thick and I go 2 hours at 125.

[ssandy_561]

Here is the Chuck Spencer Roast pre sous vide

[Jfrosty27]

I have never heard of this cut. Sure looks like it could be excellent. I’m looking forward to the results of your cook! Good luck Pitmaster!

[Red Man]

Google results seem to say it’s a ribeye but what you have is clearly not ribeye. I did find some results saying it’s like a flat iron but cut differently. That looks more like what you have.

[bbqLuv]

Forget the roast, I would rather have a Flame Thrower!
"Brun, Baby, Burn!"----'60s

[ssandy_561]

Didn’t get around to this last evening so here it is now.

Got busy and I wound up cooking it for 5 hours at 130° with my sous vide.

There was a bit of purge after 5 hours but not as much as I thought there would be.

As you all know it does not look to appealing out of the bag.



After some FIRE!



Much Better



Now for the final verdict. It tasted like the most tender prime rib I’ve ever eaten. Lots of flavor. Almost tender enough to cut with a fork. Now the roast itself had a giant vein of grizzle down the middle of it that was inedible but one I cut around that I was left with probably 1 pound of a delicious rare prime rib meat.

[Jfrosty27]

Oh my. That looks incredible. Now I’m hungry and I just ate brunch. Nice work Pitmaster.

[Steve B]

Looks great. So this might just be a ribeye with a funky vein. That's why it's called a Spencer cut. I once knew someone named Spencer and he had...........Oh never mind. That story is for another place........