Ribeye Anyone!!!

[jmd1]

Saw this at my local meat store.  Was tempted but did not want to buy an extra pound of bone.  

 

[waker]

Buy a chuckeye for half the price and you'd be just as happy and you wont have to worry about sharing a bone with the dog or the wife.

[LindellProStaf]

Ya what a beautiful hunk of meat..

[bobberineyes]

Buy a chuckeye for half the price and you'd be just as happy and you wont have to worry about sharing a bone with the dog or the wife.

+1....lots o chuckeye been grilled over here.

Edited November 11, 2015 by bobberineyes

[jmd1]

I cannot find anyone that sells them here.  It seems to be more of a midwest thing i think.  It is all my dad uses.  He worked for Excel Meats for 50 yrs so gets a box and cuts them as he wants.  I may have to order a box and do this.  Thanks for the replies.

[waker]

Ask the butcher if he could cut some up for you. Chuckeye is part of the shoulder roast where it meets the ribeye. Better yet  buy a chuck roast with the eye in it and smoke it low and slow. Most butchers be happy to help you out. Up here chuck roast are averaging $4.99 $3.99 on sale.

[reinhard1]

Best time to buy chuck eye's is when chuck roasts are on sale.  Then they have more on hand and at times put them on in store sale as well.  good luck.

[pikestabber]

Ask the butcher if he could cut some up for you. Chuckeye is part of the shoulder roast where it meets the ribeye. Better yet  buy a chuck roast with the eye in it and smoke it low and slow.

Got any more info on how you do this? Rub, brine? Pull at what internal temp? You have my interest!

[waker]

A simple rub of salt, pepper and Cheyenne powder is what I use. I also stab spears of garlic around the roast 1/4 inch into the meat. Sometimes I will add the rub the night before to let the salt pull moisture and protiens to the top of the roast to help create the bark while smoking. Ive added the rub an hour before the smoke while the roast comes up to room temp and the smoker comes up to temp, seems to have the same outcome.

I use a masterbuilt electric digital smoker I set at 230 degrees. Last one was 4# roast that took 6 hours in the smoker. To hit 185 degrees my desired texture. I like the firmness of the meat that still gives that melt in your mouth goodness at this temp. Some go up to 195 but that's more like shreaded beef which is also great.

Using a digital thermometer at 160 degrees you may hit what is refered to a stall where the temp does not want climb. There are different aproaches to push past the stall. 1) wrap the roast in tin foil increase temp of smoker to 300 degrees roast untill internal temp reaches 185 degrees, or preheat kitchen oven and roast in there. The roast will accepted all the smoke it can athe 160 mark. This method works great though the baark gets a bit soft.

2) this is what I did last time and it turned out awsome with a nice bark between soft and crisp. Turned the smoker up to 275degrees, hottest temp for my smoker. Got a small pan of water boiling put that pan of water over the heatin ellement . The heating ellement kept the water at a simmer creating steam. This didnt take long to push through the stall. Ounce the temp started to climb up to 170 i took the water out and let the roast to continue its way to 185.

Here is the hardest part! Remove roast place in a small cooler cover with towel and let sit for at least an hour, n you will be rewarded! I use one of those stock pots with thick aluminum disc at the bottom I heat the disc enough to retain heat so the roast has a warm place to sit, works great.

Some may woder about the effects of the steam on the smoke and bark thinking it would create runs in the smoke and or make the bark soft. Here is my thoughts why this did not occur. The bark has already started to form at 160 and the water vapor that hits the meat gives more surface tension that mixes with the protiens in the bark kinda like making a sticky surface letting the bark accept more smoke or helping it congeal preventing the bark from drying out. I dont like dried bark on my roast and I dont like soft mushy bark this is the happy medium. 

Disclaimer: this was the first time using the steam method and it turned out way better than I could have hoped for. I'll do it again next time.

Hopefully this was not to long of a read.

[waker]

3 things I would like to add

1) the shoulder with the eye has two cuts of meat the chuckeye and the center shoulder two different textures of meat and it has more marbling conective tissue than the top portion of the shoulder.

2) at the internal temp of 185 I feel is the best temp to differentiate the 2 muscles.  The chuckeye is firmer than the center shoulder like, well, ribeye

The center shoulder is more like the chuck roast were all familiar with pulled beef. These two muscles together just play havock on ones sensory factors.

3)that rest in the cooler further helps the conective tissue to break down resulting into a mouth watering tender melting sensation overloads that sensory input to the point of almost no return.

[DonBo]

Great info waker!

 

[pikestabber]

Waker, excellent info, thank you. I'd like to give this a go with a venison roast. Not sure when, but I'll try the method as you described as it seems like a well thought out one. Thanks, again.

Edited November 19, 2015 by pikestabber