20 lb Chuck Roll Overnight Cook


 
T

ToddP

TVWBB Member
I did another monster chuck roll (~21 lbs) the season before last, and I was so blown away by how great it turned out. I sealed and froze most of it and had great pulled beef to carry us through the entire winter.

Well, it's time to do it again. Picked up a whole chuck roll from Costco (20 lbs this time), halved it, and it's currently smoking away since 10 pm. I'm getting ready to let it go for the night.
 
Nice!

And that reminds me, I think I might have a pack or two still in the freezer.
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I have pics, but don't have time to post them now.

Final report:

1. The WSM ran rock-solid all night, it was within a degree or two from where I left it when I went to bed. Thank you, clay saucer!
2. Decided to let it finish without foiling, as I wasn't in a rush and had nowhere to go.
3. The top chuck hit 195 degrees at about the 16 hour mark. Great bark on both pieces and they pulled super easily. Good yield, out of the 20 lbs uncooked I probably realized about 14-15 lbs of meat.
4. And....delicious! The bark was perfect, not salty or super sweet, but really flavorful. Wife made some garlic toast to make sandwichess along with some fresh corn from the farm down the street and salad.

I love chuck roll...it's like the autopilot of BBQ. You absolutely cannot screw it up.
 
If you don't mind me asking, what was your rub recipe? Also this thread would greatly benefit from having pics posted of your success.
 
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