1st chuck roll with pics


 
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Lane York

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Just got done with my first chuck roll. A 13-1/2lb. Started last night about 8:30 p.m. Fired up with the minion method and added some hickory, cherry, and apple wood. Put on 15 lit briquets, filled the brinkman water pan with hot water and put the chuck roll on right out of the fridge. (had sat in there with the texas bbq rub #1 for 3 hours) Got the temp stabilized at 230 about 10:00, set my ET-73 and went to bed. Woke this morning at 7:00, temp was at 209, meat was at 158. Added water, stirred coals, made breakfast for the kids. About 8:30 meat was at 162 so I removed and foiled, before I put the meat on I gave the coals a healthy stir and added about 20 more un-lit briquets. Temp of the smoker rose to 255 immediately. Throttled it back and--waited. Temp of the smoker held right around 240 for the remainder of the cook. Temp of the meat rose very slowly until about 11:00 when it hit about 178. Finally reached my target temp of 190-195 about 12:45. Removed and rested for an hour. The results were outstanding!! I've dried a couple of briskets out, made some excellent ribs, pork butt--no problem, but this cook was just so easy with very good results. Hopefully I'll get the picture links in here so you all can see the results. Sorry I don't have any before pictures, didn't even cross my mind to take pictures until today. And by the look on the judges face, I've definately got an award winner here!

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I wish I knew where to get a chuck roll. Is a chuck roast part of the chuck roll? I can get those no problem.
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I love doing chuck rolls, I have a 22 pounder on WSM1 right now. You just can't beat them for ease of smoking and repeatable great results.
 
Lane, Nice looking roll O Beef.
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Jim, chuck roll= boneless blade roast=chuck roast. They are huge i saw a 28.5 lber at BJ'S. you might have to ask for it if you don't see them. The butcher at BJ'S told me that they don't always put them out. But they always have them. Bryan
 
Lane, Great pictures and great results! I just picked up a 15 pounder today from Sam's. That will be my first. Hopefully the results will be as good as yours.
 
Lane,

My mouth is watering! What great results. I'm without a doubt making a chuck roll my next cook!

I'm so glad I have a porkbutt and chicken in the smoker right now or I might freak out.

Good Job,
 
OK, who here doesn't hear Sam Elliot's voice saying, "Beef, it's what's for dinner" right now?
 
Okay--just got done with dinner--guess what we had? Just wanted to add a few more details regarding this cook. First off--I got the smallest chuck roll that Sam's club had ($1.87lb). They had some HUGE ones!! Also, as usual I had to ask, they didn't have any sitting out. I asked for a couple of small ones and he brought out the 13-1/2 and a 15. Also I only trimmed off some loose pieces and some silver skin/membrane. Rubbed and let sit. Fired smoker, foiled at 160, removed at 190. DONE--simple as that. It pulled as easy as my pork butts have, all except the very center which you can see in my pictures resembles a roast. Could of sliced that. The one thing I'm getting at here is this was the EASIEST cook I've ever had with some really good results. Pork butt has been the same. Kind of like BBQ for dummies.
Moist, tender, good smoke flavor, (I did use more wood then usual, about 6 fist size chunks).
Brisket had given me fits in the past, what temp to take it to, where to take the temp, fat side up or down. I'm new at all of this so I'll keep trying on the brisket. But if I want to do a no-headache smoke---pork butt or chuck roll is the way to go!!

Beef, it's what's for dinner, for quite a while!
 
Lane, the chuck roll is a nice change from pork butt. I take mine to 202-205 and more of the fat gets rendered and the center pulls nice. I think the chuck is more moist than the butts. We like it better than pork butt. When you do a brisket the next time wrap it in foil when it hits 160 and take it to 200. Let it rest in a cooler for 2 hrs and i think you'll be very happy with the results. Bryan
 
I never heard of 'chuck roll' before. You said Sam's had it? I'll have to check at mine. Of course you'll remember that at my Sam's Club I have to learn Russian in order to ask the butcher for a Boston Butt!
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Thanks for posting the pictures!

Mark
 
LANE!


I am sold, you did an awsome job !
Yeah , I will be at Sams to get myself a chuck roll.Good job with the photos too. Thank you for taking the time to share them with us...."Now here I am , just ate and got hungry looking at some pictures."


Take care ,
Rick
 
Well I'm going to have to check at my local Sams as well. I've never seen these 20 - 30 lb rolls that you guys are always talking about. I've seen chuck roasts in the 4 to 6 lb range but never these huge cuts. Are these smaller roasts just a large roll cut into smaller portions? If so I guess I need to ask the butcher for an uncut one...right?
 
Jim, I'm not a butcher but i will try to tell you what i think a chuck roll is. The first one i did i cut it in half 14.5 lber. When i looked at the chuck roll from the side it has a layer of meat on top then a thick fat layer, and in the middle is ( what i think we know as chuck roast ) Not sure on this but that's what it looks like to me. IMO the chuck roll(boneless blade roast) is the whole deal uncut. I've done 2 of them the last 2 weekends and they are AWSOME. (#1 TEXAS BBQ RUB) Remeber if you don't see them ask, Bryan
 
Jim,
A chuck roast usually has a bone in it and is around 3 to 5 pounds. The chuck roll is much larger and is boneless.

And I agree with what Mordechai says.

PS. Great job Lane. Looks fantastic.

Rath *doin chuck roast next*
 
Move over....I'm jumping on the chuck roll bandwagon too !!!

Now... Where to find one. Does anyone know if Costco has them "in the back" like they have the boneless butt two packs?

Does anyone in the Boston area know of a good butcher who would be able to cut one?

Thanks

Al
 
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