Quote:
Originally Posted by cooper barrett
That's beef. It's a chuck eye roast(2.77lb.), brined with low salt mixture for 12 hours, then smoked for 4 hours low heat over oak...
I pulled a piece of muscle off, let it rest, then sliced it, before putting the remainder to bed for the night in the cooler.
Tasted and had texture of tri-tip.
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I like it.. I've been serving chuck eye at neighborhood block parties, and most people swear it's rib eye. Hey, it's the next 2-3 inches, so it has much of the same qualities for a third of the price (sometimes less).