Guess there is a new movement to cook a chuck roast like a steak. Some are using the sous vie method then finishing on a hot grill. Others are using indirect heat to get meat to around 120 degrees the super-hot grill to finish.

anyone try this yet??

I have done the chuck in the sous vide, I didn't like the texture of it, was it tender, somewhat yes. But not worth the time, just spend a few extra bucks on a traditional steak.

This was my experience as well.

thanks

I got a nice one I'm going to smoke like a brisket

I like a smoked chuck roast smoked in a foil boat with a little beer & beef broth.

does it stay moist?

The chuck is going to be the section just forward of the ribeye, so the closer to that subprimal the more steak-like it will be, as it will contain a good deal of the loin and some of the spinalis like the ribeye. A "chuck eye" steak can be excellent, with lots of intermuscular fat surrounding the separate muscle groups and making for a steak similar to a ribeye. I'd recommend getting them thicker so you can cook it a little longer to medium rare and giving some of the fascia time to break down a little, and render some fat. On a fatty feral (or domestic) hog, this is my very favorite cut for brining and grilling like a steak.

It does if you braise it like that - FME.

great info, sounds like you have been in the Meat Buyers Guide.

The "denver" steak is part of the chuck....the best part I presume. I have sousvide and seared those as an app and they were pretty good. Don't go past 130 on them.