Chuck Roll Advice


 
G

Glenn W

TVWBB Guru
I have been digging through the threads about c rolls, found plenty of info on how to cook but not much on rubs or injections.

Not sure if it matters as much as how you cook it, but curious. Plan on doing my first soon, kinda porked out and want to try some beef other than brisket.

As always thanks fer tha kind help!!!
 
Hi,

I find that beef, regardless of the cut, require far less sugar. I use 50% less sugar in my beef rub than in my regular rub(pork, poultry,etc) Also, try adding more black and white pepper, granulated garlic and granulated onion.

Al
 
Glenn, Kevin Kruger helped me(in reality he did most of the work) come up with this rub and sauce for my rolls they are awesome. I've used them both a few times now for brisket too.
rub
sauce
The finished rub is towards the end of the thread. Just follow kevins reccommendations for the sauce.
 
for all the chuck rolls i have done i used one of 3 rubs. same ones i use for brisket. either a 50/50 mix of turbinado sugar and dizzy pigs cowlick steak rub,dizzy pig's redeye express or wolfe rub bold. i rub the chuck heavily with lea&perrins and then sprinkle the rub on heavy.
 
I've done two chuck rolls. I rubbed the first one the night before with the renowned Mr. Brown rub because I had it on hand. Smoked with oak and a little hickory (again what I had on hand). Very good, but I thought it could be better. On the second attempt I rubbed roast the night before and again just before the cook with renowned Mr. Brown less the the turbanado sugar and with triple the recipe's red pepper and "lots" of garlic powder ("lots" means I didn't measure). I used equal oak and a mesquite. This one was GREAT! You know, that mesquite doesn't smell as fine as hickory when it is smoking, but dog-gone if it doesn't make beef taste good!
 
i have done all of mine in the 230-250 lid temp range. don't go by internal temp go by tender. you want it falling apart tender.if you don't want to foil your time can run close to 2 hours/pound until it is tender. some people foil at 160 internal to help speed up the process. i have yet to foil one because overnight into the next day usually works for me. i think i've done 3 and they all were 14ish pounds and took 20-24 hours hours. i treat them like butts. after they come off the smoker they get double wrapped in heavy duty foil and go into the cooler for a minimum of 1 hour but prefferably 2-3 hours. my next one i may try to foil at 160-170 to speed things along.
 
Tony is exactly correct! I try to keep my lid temp as close to 250 as I can. Both my cooks were in excess of 20 hours. Both of my roasts were right at 15 pounds. I used a lot of wood in these smokes because big roasts can take it. I used blue bag Kingsford and the minion method with smoke wood buried throughout the fuel pile. I use the larger Brinkman water pan, double foiled and full of water. Both cooks required a coal top up after about 14 hours!

The next time I do this I might cut the clod in half. This will decrease cooking time and give a higher ratio of external area to internal area which will in turn give me more spice/smoke flavor in the pulled product. I too double foil the smoked roast and rest it in the cooler for a couple of hours.

Cheers
 
I've done a few of them to this point. I love it, so it's time to replenish my supply. In Fact I have 20 Lbs going on this weekend. I split that in half to get more bark/meat ratio. I usually cook mine in the 230-250* range. They average about 1 1/4 hrs per pound. I foil at around 160 and go till tender. I have pulled these anywhere from 195-210*. Finish temp is hard to determine. Tender is the best way to go. Insert a fork and twist. If it spins like spagetti(sp?) it's ready to go. I'm debating pulling half at around 170* that way it can be cubed and stored for things like chili.
If you really want some good info look up some of Bryan S' post's. Im told he is a chuck roll GOD.
 
Well I pulled mine off at 170 internal temp cause I didn't know what to do at the time.

It was so so, tough but sliced thin it made ok sammies.

Going to try again with all of your advice, thought about cooking like a butt, but was afraid it would not be good.

FYI, I cooked for 12hrs at 225.
 
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