Got a really nice chuck roast yesterday and separated the Denver and the chuck eye. Gave the Denver a 24 hr dry brine and reverse seared it tonight. Giving the chuck eye a 48 hr dry brine and will reverse seared tomorrow. Final temp on this came out to 138F after resting.
by TopDogBBQ
20 Comments
Can’t get much better than that!
That *looks* like it’s at most medium-rare, but 138F after resting should be well into medium territory. What gives?
Either way, shit looks good. Nice and crusty outside, tender and juicy inside. Did you find it was chewy or that you had to slice it very thin, though?
What were your cooking temps / time ?
What’s in the rub?
Wow it’s perfect.
So many detailed pictures. Please tell me you ate it before it got cold.
Looks good
Are cutting out your own Denver steaks? What are you doing with the other chuck portion?
This looks really professional as well as the pictures
I’d eat that
U gotta cook the damn thing bro
Are you using 2 different webers for each stage? I noticed the grates are different. What are you using for smoking?
Done almost perfectly to my liking. I like it a bit more rare. But great job grilling.
It’s funny cause I only just discovered Denver steak. I happened to of been in a BJs and saw something called Chuck Under Blade and grabbed it for grilling for steak and eggs.
Imagine my surprise when I Google chuck under blade and I told it’s aka Denver steak. I was like…..muthafucka!!
In my mouth. Now.
Bingo. Time to devour.
god damn that looks good
Might seem weird but, how do you do your lighting? My steak pictures always LOOK like kitchen photos. Yours look like you took them in a damn kitchen themed light box?!
Amazing as always
Call me Chester.