Chuck eye roast

[ewx050]

I'm going to smoke a 5 lb chuck eye roast for Christmas. Got the idea from Meathead's beef roast discussion and my butcher happily cut me a nice one.

Never had one of these before. My understanding is that it sits up against the ribeye and includes a chunk of longissimus goodness; in my case about 45%.

I may be over thinking this, but it my mind it's a hybrid chimera of ribeye/chuck? How do I treat it? I worry that doing it like a prime rib will have half of it perfect with the other half tough and unfinished. Treating it like a chuck would ruin the ribeye half.

I'm thinking maybe sous vide it at 130 for 30 hours, sticking it in the fridge, then reheating on Christmas day in the smoker.

Any thoughts?

[Spinaker]

Sous Vide would be the best option in this case.

I would make sure to sear before you bag it and cook it sous vide. Throw some garlic and rosemary in a cast iron pan with tallow or ghee. Then sear the heck outta that thing.

Throw the garlic and rosemary in the bag with the meat and cook it Sous Vide. Once it is finished, I sear again before serving.

[Huskee]

That's a really good question, as most wouldn't think that far into it. One thing is for sure, if you're already considering SV and have the equipment for it, you can't go wrong there. If you skipped the SV step and treated it as a Prime rib, I'd wager a guess that you'd still be good but yeah there could be a chewier end.

[ewx050]

What does searing before SV do vs searing after? Interesting concept.

[Jerod Broussard]

Less time to get a good final crust if you are reestablishing it post SV.

[ewx050]

Excellent! Thanks for the help guys!

[Redwng]

I have never done a chuckie like that. I always smoke it similar to a brisket except instead of wrapping with butcher paper, around 160-165 I put in a disposable aluminum pan, add Worchester, red wine and beef broth so it comes half way up the roast. Wrap the top with foil and put back in the smoker until it hots 205ish. Let it rest for an hour and make some awesome pulled beef sandwiches.

[Troutman]

I’ve experimented with that cut and found the best solution to be pre-smoke to pick up some flavor (some would skip this step but it adds to the bag juice taste). My sweet spot is to dry brine 24 hours, place in the SV bath for 22 hours @ 131*F, ice bath then super sear. I've found that going long, like 30 hours or more, doesn't harm anything but tends to turn the meat a little mushy. I prefer a little firmness and bite to mine. It's one of my favorite ways to cook beef and makes chuck roast come out like a ribeye !! Good luck !!

[ewx050]

This sounds like everything I want to do!