Chuck Roll for a Crowd

[Dudley Rose]

Hi Folks,

I need to do Chuck Roll for a crowd next weekend. I'm considering doing 2 16+ lb rolls. Is there any wisdom in cutting them in half and cooking 2 8 or 9 lb pieces on each rack, like I do w/ butts? Either way, has anyone done 30+ lbs of chuck roll and have any suggestions? I'm figuring I can serve about 50 people pulled or chopped chuck with this cook. Sound right?

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dudley Rose:
Hi Folks,

I need to do Chuck Roll for a crowd next weekend. I'm considering doing 2 16+ lb rolls. Is there any wisdom in cutting them in half and cooking 2 8 or 9 lb pieces on each rack, like I do w/ butts? Either way, has anyone done 30+ lbs of chuck roll and have any suggestions? I'm figuring I can serve about 50 people pulled or chopped chuck with this cook. Sound right? </div></BLOCKQUOTE>

I would cut them in half to decrease cooking time as well as bark coverage. Cook at a dome temp between 245-260* until they hit 165* then foil and continue to cook until you can easily insert and twist the meat with a fork (normally between 195-205*) but they can be very very stubborn! Give them a good long rest in a cooler to redistribute the juices and finish tenderizing. Chuck takes a little extra time and effort compared to butts, but WELL worth every bit of the effort! Good luck!!