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[bregent]

So probably somewhere in the 190°-200°+?

Yeah, I would think so. I was going for sliceable like brisket, not pulled/shredded.

I never see chuck eye around here. The one I cooked I cut from a whole chuck roll.

[hughver]

Chuck tender, no sear, just slice and serve. 

[pmillen]

That looks first rate.

[yorkdude]

Boy that does look terrific.

[Darwin]

Hugh, those roasts look great.  Do they really need 48 hours in the sous vide? That's another cut I see on sale but avoid.  Might need to reconsider that.
thanks

[hughver]

I actually only went 42 hours with them and they were very tender. I've purchased 4 more this morning and trimmed them for roasting. Trimmed, the 4 roast weighed 10.06lbs. with 1.37lbs. of trim, roughly 14%. I smoked the last ones to an IT of ~124° and since they had a great smoke flavor, I'll do the same with these. However, I think that this attempt I'll reduce the sous vide time to 36 hours at 134° and see if that is adequate to dissolve the connective tissues.