Following up on a previous post, I found a "Chuck Mock Tender Roast" at BJ's. About 3.3 lbs. I found that "mock tender" is another name for chuck eye roast, and is apparently named because it looks like a tenderloin roast. It is a very lean cut of meat. I decided to do it as the previous chuckie I finally figured out with help from andyj. My plan was to smoke it for a few hours, then finish it by braising it in the oven in a dutch oven. This worked great last time, and I wanted to see what a "mock tender" was like. So it spent about 4 hours in the smoker (Amerique) at 225 with a generous rub of Smokin' Gun and about 2 oz of pecan chunks, to an IT of 154 deg. Then I sliced up a red bell pepper and about half a vidalia onion, threw them in the pot, and added the roast on top, and then a bottle of Amber Bock and about a cup of beef stock and into a 300 deg oven covered, for about another 4 hours. I took a stick blender to the pan juices which made a really great sauce to tie all the flavors together. This was really good, tender and very pullable, but again, very lean, not like a regular chuck roast. The sauce was greatly appreciated.

Trimmed (lots of silver skin removed):

P1010007

A good rub:

P1010008

In the smoker:

P1010011

After 4 hours:

P1010013

Ready to go in the pot:

P1010014

After 4 hours in the pot:

P1010015

On the board ready to slice/pull:

P1010016

Sliced/pulled (note the steam):

P1010017

I enjoyed this cook - hope you enjoy the pics!

Attachments

Photos (8)
Original Post

Add Reply

Likes (0)
×
×
×
×