(approximately 1 kg piece)

Ingredients

• 1 kg Black Angus Grand Cru Chuck Eye
• 2 tablespoons coarse sea salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• A drizzle of olive oil

Step 1 – Preparation

Remove the Chuck Eye from the refrigerator at least 2 hours before cooking.

Pat the meat dry thoroughly with paper towels.

Lightly coat the surface with olive oil.

Mix the sea salt, black pepper, garlic powder and onion powder and apply generously to all sides of the meat.

Allow the seasoning to settle into the meat for approximately 30 minutes before placing it on the BBQ.

This resting period helps develop a richer crust and enhances the overall flavor.

Step 2 – Low & Slow Cooking

Preheat your smoker, kamado or BBQ to approximately 120°C (250°F) using indirect heat.

Place the Chuck Eye on the indirect side of the grill.

If desired, add chunks of oak, hickory or apple wood to introduce a subtle smoke flavor.

Close the lid and maintain a stable temperature throughout the cook.

Allow the meat to cook slowly until it reaches an internal temperature of approximately 72°C (162°F).

Depending on the thickness and shape of the piece, this phase generally takes between 3 and 4 hours.

Patience is key. This is where the connective tissue gradually begins to soften and develop the rich texture that makes Chuck Eye so special.

Step 3 – Wrapping

Remove the Chuck Eye from the BBQ.

Wrap it tightly in butcher paper or a double layer of aluminum foil.

Return it immediately to the smoker or BBQ.

Wrapping helps retain moisture, protects the bark and pushes the meat through the so-called "stall" phase more efficiently.

Step 4 – Finish Cooking

Continue cooking until the internal temperature reaches approximately 92 to 95°C (198–203°F).

At this stage, the collagen has fully broken down and the meat becomes incredibly tender.

More important than the exact temperature is the feel of the meat. A thermometer probe should slide into the center with almost no resistance, similar to inserting it into soft butter.

This final phase usually requires an additional 2 to 3 hours.

Step 5 – Resting

Remove the wrapped Chuck Eye from the BBQ.

Allow it to rest for at least 30 minutes, preferably 45 to 60 minutes, while still wrapped.

Resting is essential because it allows the juices to redistribute evenly throughout the meat.

Skipping this step can result in a noticeably drier final product.

Step 6 – Serving

Once rested, unwrap the Chuck Eye.

You now have two excellent serving options:

Option 1 – Pulled Beef

Using two forks or heat-resistant gloves, gently pull the meat apart into succulent strands.

The meat should separate effortlessly.

Option 2 – Sliced Chuck Eye

Slice the meat into thick, juicy slices across the grain.

This method highlights both the tenderness and the rich beef flavor.

Serving Suggestions

Black Angus Grand Cru Chuck Eye pairs perfectly with:

• Roasted potatoes
• Homemade mashed potatoes
• Coleslaw
• Grilled vegetables
• Corn on the cob
• Brioche burger buns
• BBQ beans

It is equally delicious served as a main course or transformed into premium pulled beef sandwiches.

The Perfect Result

✅ Deep, authentic beef flavor

✅ Rich barbecue bark

✅ Tender, juicy texture

✅ Meat that almost falls apart under a fork

✅ The ideal balance between flavor and tenderness

Gustor Tip

Prepare a slightly larger piece than you think you'll need.

Like brisket and pulled pork, Chuck Eye is often even better the next day. Leftovers make exceptional pulled beef sandwiches, loaded fries, tacos or gourmet burgers.

This is one of the most underrated cuts in the entire beef world and a true hidden gem for low & slow BBQ enthusiasts. 🥩🔥