Chuck Roll anyone?


 
Tony C.

Tony C.

TVWBB Wizard
i was planning on doing this tomorrow or friday since i broke my pitminder and am waiting for my dad to see if he can fix it, but i'm bored and want beef tomorrow. so i broke out my trust dusty clay saucer and got the WSM ready to go for after dinner tonight. hopefully i remember how to adjust the vents manually
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. i figure with my ET-73 i'll at least get some sleep anyway even if the temp goes out of range a time or two due to the cold weather. got it rubbed down with wooster sauce and DP redeye express and will use the coals from the kettle after dinner tonight(split breasts and ABT's) to get the WSM going. will be using RO lump(as always) and hickory/apple chunks.

got a slideshow going if anyone is interested
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Looking good. How's that DP rub? </div></BLOCKQUOTE>

so far i have tried it on steaks and babybacks. i like it alot.
 
Well Tony, I respect your opinion. Going to order some now. I have a few of their rubs. Cow Lick, Raging River and Dust. Hope you get some sleep
 
just got it on at 5:30 est. added 1 pic to slideshow. now to see if i can remember how to manually dial in the temp. oh the humanity!!!
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Tony, looking at your photos I expected the Red Eye to be darker in color because of the coffee. Maybe it was Larrys paste that made me think that, does the uncooked red eye have a strong coffee flavor? I'll be getting mine in the mail tomarrow hopefully.
 
Looking good, even though you had to revert back to the old school method. I did my first ever chuck roll about 3 weeks ago on my WSM, the local Sams Club just recently started carrying them. I cut mine into four fairly equal size pieces and pulled at 215. Used TexasBBQRub Brisket Blend and oak wood.I do believe I prefer chuck rolls over brisket after the way it came out.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
Tony, looking at your photos I expected the Red Eye to be darker in color because of the coffee. Maybe it was Larrys paste that made me think that, does the uncooked red eye have a strong coffee flavor? I'll be getting mine in the mail tomarrow hopefully. </div></BLOCKQUOTE>

you can smell it and taste just a hint of coffee when uncooked. for quick seared steaks i can taste the coffee more than i did on the 5 1/2 hour smoked babybacks. just a hint of the maltiness of the coffee but they were very good.

it was almost 12 hours exactly before the maverick alarm went off for low temp(208º). i just gave the legs a knock and opened one of the vents a little more and it's back up to 234. not as many coals left as i would have using the pitminder. i'll probably have to add some in the next 2 hours or so. meat temp is up to 158º. i'll probably decide to foil it when it gets to 170º. when i do foil(if i do) i have an aluminum pan setting on the bottom grate catching drippings for my batch of no. 5 sauce that i'll be making this morning.
 
updated pics. 17 hours in and internal is 172. i think i'll foil it at 180. i also removed the pan of drippings and double strained it and am defatting it for my no.5 sauce.
 
Lookin good Tony! Looks like a 17lber is about the max for fitting on in one piece. Next time I'll ask for a 17lb chuck roll. All the splitting in half and doing an over/under smoke then having to rearange because the top is cooking faster, THEN having to foil gets to be alot of "monkeyin' around".
 
just got it off the WSM after darn near 24 hours. going to let it rest for 30-45 minutes and then shred it up. i ended up foiling at the 17 hour mark when it was 175 internal.
 
Looks outstanding. Twenty four hours, wow. I think I'll stick to cutting them into four pieces, the 15.6 lb'er I cooked took about eight hours, foiled at 150.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Meneou:
Looks outstanding. Twenty four hours, wow. I think I'll stick to cutting them into four pieces, the 15.6 lb'er I cooked took about eight hours, foiled at 150. </div></BLOCKQUOTE>

yea, i was off all week and in no rush or i would have foiled it when i got up at 6 this morning
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
Lookin good Tony! Looks like a 17lber is about the max for fitting on in one piece. Next time I'll ask for a 17lb chuck roll. All the splitting in half and doing an over/under smoke then having to rearange because the top is cooking faster, THEN having to foil gets to be alot of "monkeyin' around". </div></BLOCKQUOTE>
All the rolls I cook are right around 18.5 lbs. I always take the tape measure with me me going to BJ's to get a roll. Weight is not your concern when shopping for a roll, the length is.
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Tony, great looking pulled beef there, nice job.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:

I always take the tape measure with me me going to BJ's to get a roll. Weight is not your concern when shopping for a roll, the length is.
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</div></BLOCKQUOTE>

Good point and idea Bry, good to see ya
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Tim, what did you think of the roasted beast?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
good to see ya
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</div></BLOCKQUOTE>
Good to see you and others as well. I won't be around much for sometime. I need to be there for my Sister, Niece, and Nephew in these very difficult and sad times. I usually leave work and head to their house for most of the evening. By the time I get home it's too late to get online. I check the forum from work, but most days do not reply from work. Things will get easier as time goes by, but for now they need me, so that's where I'll spend most of my time.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
good to see ya
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</div></BLOCKQUOTE>
Good to see you and others as well. I won't be around much for sometime. I need to be there for my Sister, Niece, and Nephew in these very difficult and sad times. I usually leave work and head to their house for most of the evening. By the time I get home it's too late to get online. I check the forum from work, but most days do not reply from work. Things will get easier as time goes by, but for now they need me, so that's where I'll spend most of my time. </div></BLOCKQUOTE>

Bryan i don't know what is going on with your sister and her children but i hope they will be OK
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