Chuck roast vs. Chuck roll
- Thread starter Craig C
- Start date
ChuckO
TVWBB 1-Star Olympian
Yes, a chuck roast and a chuck roll can be cooked to the point of shredding, both of which will happen between 200 & 210
The chuck roll is a better piece of beef, and will likely be more expensive than a chuck roast
If you really want to have some fun, try and get a beef clod. It's the whole shoulder (from where the chuck roast comes from) it's generally cheaper than the chuck roast per pound because it's minimal labor (butchering) A beef clod will feed a crowd
The chuck roll is a better piece of beef, and will likely be more expensive than a chuck roast
If you really want to have some fun, try and get a beef clod. It's the whole shoulder (from where the chuck roast comes from) it's generally cheaper than the chuck roast per pound because it's minimal labor (butchering) A beef clod will feed a crowd
Timothy F. Lewis
TVWBB 1-Star Olympian
You know Chuck, I’ve been thinking about doing a beef clod but, I’d have too much left over…maybe.
Hey Tim, if you haven't done a beef clod, I recommend it! We hosted an engagement party for our oldest child in July. I decided to do a couple of pork butts (10 pounds each) and a shoulder clod (21 pounds).
I put the pork on the lower level of the WSM, and the beef on the upper level. For the beef, I carved out the flat iron portion so I could remove it from the cook at the right time. The "petit filet" folks mention is a unicorn, you just aren't likely to find one anymore in a packer, the processors are removing these due to demand.
Please excuse the goofball in the picture below, but here are the raw materials.
My favorite rub comes from this forum, I used "A butt rub, for Jane" on both. I didn't sauce either of these but put a version of No. 5 and a Char Sui on the side of the serving table.
The flat iron portion has got to be the single best thing I have ever taken off my smoker!
The Clod Heart was dang near as beautiful.
The pork turned out just fine from the lower level, just needed a little more time once I had the beef off.
I would do a clod again in a heartbeat. Excellent price point, large volume. Other than watching a video to extract the flat iron, it is a super low skill level cook. I would step on the brisket that I've tried to cook (all 4 times) to get to this clod!
The party goers loved it, but I think the compliments might have been alcohol induced!
I put the pork on the lower level of the WSM, and the beef on the upper level. For the beef, I carved out the flat iron portion so I could remove it from the cook at the right time. The "petit filet" folks mention is a unicorn, you just aren't likely to find one anymore in a packer, the processors are removing these due to demand.
Please excuse the goofball in the picture below, but here are the raw materials.
My favorite rub comes from this forum, I used "A butt rub, for Jane" on both. I didn't sauce either of these but put a version of No. 5 and a Char Sui on the side of the serving table.
The flat iron portion has got to be the single best thing I have ever taken off my smoker!
The Clod Heart was dang near as beautiful.
The pork turned out just fine from the lower level, just needed a little more time once I had the beef off.
I would do a clod again in a heartbeat. Excellent price point, large volume. Other than watching a video to extract the flat iron, it is a super low skill level cook. I would step on the brisket that I've tried to cook (all 4 times) to get to this clod!
The party goers loved it, but I think the compliments might have been alcohol induced!
Tim Campbell
TVWBB Diamond Member
C Corne! That is magnificent work all around.
Tony Coloma
TVWBB Pro
Recipe and temp time please. Would love to do a clod
Timothy F. Lewis
TVWBB 1-Star Olympian
Yeah, what Tony said!!looks like fun!
Tony, for the recipe it's really what you like. I like "A butt rub, for Jane" on anything. That recipe is in the TVWBB forum. Some beefeaters are P&S only. So, the rub is cooks choice.
I did low and slow (225°F target) for the duration. The pull temp was 200°F for the clod . The clod heart was still in its stall when the flat iron got to 200. My cook was in warm weather and the sun was out. It was a full 12 or 13 hours.
I did low and slow (225°F target) for the duration. The pull temp was 200°F for the clod . The clod heart was still in its stall when the flat iron got to 200. My cook was in warm weather and the sun was out. It was a full 12 or 13 hours.
Tony Coloma
TVWBB Pro
Thank you!
13 hours for that giant beef to pull. Fantastic.
I was worried the thickness would make it difficult, impossible, to get cooked.
Again,
Thank You
13 hours for that giant beef to pull. Fantastic.
I was worried the thickness would make it difficult, impossible, to get cooked.
Again,
Thank You
Tom Raveret
TVWBB Pro
what foodsaver bags and a freezer are for!!
Timothy F. Lewis
TVWBB 1-Star Olympian
Right now, I can’t get an ice cube in either of my freezers!
Bill D-NC
TVWBB Pro
Not familiar with the chuck roll, but as far as cheap . . . but I was thinking of doing a Pepper Stout Beef a couple of weeks ago and chuck roast was almost $13/lb. ! ! !
BD