Beef teres major. Any ideas on how to cook these?

[Steve B]

I just picked up a package of these (beef teres major) I saw a (CH) next to the (major) and asked the guy working in the meat department if this was chuck. He said yes. So I bought it thinking it was chuck roast to smoke up for pulled beef. I don't think that's happening with this cut. Does anyone have any ideas on how to cook these apparently tenderloin type cuts of beef??

[Jerod Broussard]

Apparently you can cook like tenderloin.

[Steve B]

That's kinda what I'm reading but was looking for a low and slow to pull. Something tells me that won't work for this cut.

[MBMorgan]

Just google "beef teres major" and you'll get lots of hits. Here's one from Food & Wine: http://www.foodandwine.com/articles/...e-cuts-of-beef

[smokinfatties]

it sounds like it is more like a tenderloin!

[EdF]

Since the article MBMorgan referenced described it as "ultra-lean", methods for tenderloin seem most appropriate.

[W.A.]

Yes. Like filet minion.

[Steve B]

Isn't a minion one of those yellow and blue cartoon characters. Not sure how they would be filleted. Haha. I know what you mean. It's looking like there will be no pulled beef in my future with this purchase. Oh well.

[W.A.]

Steve B lol, i think you would have to marinate those in soy sauce and smoke them

[jgg85234]

Like this

[Steve B]

That's great. Where did you find that?? I think Meathead would be disappointed with the amount of over cooked meat around the the perimeter though.

[Steve B]

Ok now that I have unpacked and trimmed these little s:;$ts which I thought was a large chuck roast when I bought it. What should I do with them?? I'm am going to dry brine 3 for tomorrow,but not sure how I should season them. For the remaining little guys???? Slice thin for cheese steaks? Freeze and do the same in the future?? Any suggestions would be greatly appreciated. Thanks all. And remember
lets keep the smoke coming.