Chuck Roll 1st time

[Tim Quon]

Hello everyone,
I'm planning on smoking a chuck roll in the 15-20 lb range. Doing it like I would a pork butt. Is there anything different such as less fat content? Will I need to worry about the roll being to dry? Will it be a little tougher? Any insight would be appreciated.

 

[TravisH]

I do mine like pork butt though I start checking for tenderness a bit earlier around 175º.

 

[K Kruger]

Many cut the larger ones in half first and smoke the two halves to lessen total cook time. Most foil during the cook (in the low- or mid-160s) to even cooking, keep the exterior from overcooking, and to lessen the cook time. Even doing that, at typical low/slow temps, smaller chuck rolls can go 15-17 hours, the larger ones 20-24.

I think most find 'done', if temping, in the mid-190s to ~200.

 

[Tim Quon]

Thanks guys,