Chuck Tender Roast vs Chuck Roast: What’s The Difference?

[HawkerXP]

That says it all.

I've got a chuck tender roast dry brining for tomorrow. From what I've found I can expect this to be done (probe tender) faster than a chuckie. Yes?

[HawkerXP]

I will try to keep this cook in the 225-250 max range. Water in the SnS. Beer in my belly.

[Elton's BBQ]

The best way yessire… Indeed it is..

[fzxdoc]

Now you're talking.

K.

[ItsAllGoneToTheDogs]

price... and it's honestly not as good as a chuck because the ones I've seen don't have great fat marbling. We've tried it twice, once on the smoker once in the instant pot (IP was fine, but not great, smoker was um... edible) But I've seen that Chuck Tender can be different depending on where ya get it (according to the all knowing internet) but the Beef council says this... Chuck Tender Roast (beefitswhatsfordinner.com)

[HawkerXP]

I was thinking to leave it on long enough to get some nice bark and then move it into a covered foil pan with some beef broth to finish.

[Murdy]

Not sure, but with the lower marbling than the rest of the chuck, perhaps this should be a hot and fast cook?

[JeffJ]

Our local grocery store calls it English roast. It’s not marbled enough for low/slow. I suggest braising it. I use it for pot roast or stew.

[HawkerXP]

So, I did as above. Dry brine 24 hours, with a Weber cookbook Soutwest Rub. Pit run low, around 230, until 160 internal (stall) and bark I liked. I then put in a covered foil pan with the drippings and some beef broth. Let the pit temp creep up to 280ish until internal of 200. Brought inside to a warm oven for a rest. About 5 hours total time. Certainly not a chuckie but tasted really good.

[Murdy]

Not sure about putting that IPA on the grill there. Perhaps try an Anchor Steam.

[fzxdoc]

I'd say you taught that cut of chuck who's boss. Your dinner looks delicious. The thoughtful way you cooked it sure made a difference,

Based on what I knew about that cut, I was expecting a "meh" result from you except for the beer. Glad my expectations proved false.

Kathryn

[gboss]

It's sometimes called the "mock tender" as in the meat is mocking you for thinking it's tender. Nice cook, looks like it came out great.