—-just an experiment to see if these 1-in-20 well-marbled chuckies are really chuck eyes, & if that jiggle I got at 130 the other day was actually just damned good medium rare beef! I fully realize it MIGHT come out tough as leather, but only one way to find out! I got more on the fridge, so I need to play!
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Time to experiment with all this well-marbled chuck I picked up! Gonna smoke this baby to medium rare & see what happens. Thinking about Cow Crust for a rub, not sure.... going for a faux prime rib-type roast... LOOK AT THAT MARBLING! This baby’s a little over 2†thick.. brining right now, got a late start, but since the plan is pulling it around 125, give or take, we should still be eating at a reasonable time. I wish I’d brined it last night, but it’ll still get about 3 hours in the salt 🧂
—-just an experiment to see if these 1-in-20 well-marbled chuckies are really chuck eyes, & if that jiggle I got at 130 the other day was actually just damned good medium rare beef! I fully realize it MIGHT come out tough as leather, but only one way to find out! I got more on the fridge, so I need to play!Last edited by patcrail; June 29, 2020, 11:55 AM. -
Good luck!
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Any other thoughts on rub? Not really wanting a "bbq" spicy flavor, more of a savory taste, I thinkComment
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Hank's Beef Rub has ground shiitake mushrooms and notes of citrus. I just did a brisket with it and was impressed. -
hoovarmin , thanks, I’ll check them out. I used Cow Crust on this one, haven’t found rub brands yet That aren’t full of salt, and I’m a firm believer in dry brining separately then adding my flavor... that’s been my biggest problem in the past with rubs & such
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I hope you enjoy it but you're not going to have nearly enough time to break down the fat and connective tissue and to make it tender. If I had piece of meat and wanted it medium rare, I'd sous vide it for about 48 hours and then refrigerate it, then smoke it from cold. Let us know how you make out.Comment
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pkadare , I hear you loud and clear, but I’m starting to convince myself these are actually chuck eye roasts, Kroger just isn’t separating them. I bought 4 of these on BOGO with that marbling, look nearly identical to the chuck eye steaks from Porter Road, & only maybe 1 in 20 were marbled like this ...
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Just wanting to see if it really is chuck eye, & if I can get that same jiggle at 125-130, I’ll pull it and find out... if not, I’m gonna take it on up to 190 or soComment
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I just did this with an american wagyu chuckie. Pulled it around 130 i think and i was def delicious and edible but still had some notable chew to it. Ended up putting back on and took it up to around 185 where it sliced perfectly and was amazing.
looking forward to your results thoughComment
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Back when my kids were were young, we had to have "steak night" every week. "Steak" in those less affluent days was a 7 bone chuck steak that was grilled medium rare over hot charcoal in one of those park type pedestal grills. There was nothing wrong with that and everybody was happy. I won't date myself, but Winn Dixie sold the 7 bone chucks for 49¢ a pound in those days. We still have one for nostalgia when the kids and grand-kids gather . . . still no complaints. I hope you enjoy yours, it looks nice. Let us know how it turns out.Comment
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Finally, after weeks of trying, finally got someone at the meat Dept that knows anything, and these few well-marbled ones really are chuck eyes, not typical chuck, so now I really gotta know!Comment
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I can't really tell from the photo, but if you do source true chuck eyes, you'll be fine at medium rare. I do them all the time. They have to come from the first couple of inches of the chuck roll next to the rib section. Any further and you're not going to break down or render fat and connective tissue at that temperature UNLESS you sous vide it first then sear it off afterwards;
https://pitmaster.amazingribs.com/fo...lent-adventureComment
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Troutman : that’s exactly what this cook is all about! Been a bunch of wondering & debate about whether these are truly chuck eyes, or just very well marbled chuck (shoulder)... so I have a bunch on BOGO, can get more, and only 1 in 20 looks like this, @ the Mgr told me today they don’t separate the eyes, so stay tuned -
We’ll know for sure in an hour or so, but they look a whole lot like the chuck eye steaks I got from Porter Road, with a little extra, and the marbling is actually much finer & heavier—- gotta know! Sale is over after tomorrow & I wanna load up even more if these are eyes
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Smothered in wet Cow Crust (about twice as heavy as Meathead recommends, but I love flavor if I can get it without salt!) it’s on and smoking, gonna try to hold her at 200 and see what happens!
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I.5 hrs at 200..., IT is 115, and the probe falls right through the right 2/3rds in this pic—must be the line between chuck eye @ the shoulder muscle—- gonna sear & pull, eat the tender majority & Cross-slice the rest for sammiches tomorrow! I’ll report backAttached FilesComment
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Amazingly, the large fat vein isn’t the dividing line, it’s the last cut line to the left, 2/3 to 3/4 is tender as hell!Comment
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Took it up to 118, and the probe falls through almost all of the "tough edge"... searing now to 130, give or takeComment
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​​​​​​​pkadareTroutmanhoovarmin , It turned out absolutely incredible, like a slow smoked ribeye—- no bull, it was gorgeous... the 1/4 or less on the edge past the fat vein has some serious chew, but the rest of it literally melts in your mouth at 135 degrees! The wife & I slammed all but that tough edge, and that will slice thin just fine for sammiches! I’m telling you straight, if you ever see chucks marbled that way on sale at Kroger, pounce, cause you’re buying chuck eye!
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