Chuck "roll" help


 
LarryR

LarryR

TVWBB Diamond Member
I'm at Costco told the "butcher" I needed a chuck roll. He brought out a cryo bag with a chuck roast in it. Told him I needed roll for smoking and he said its the same thing. Don't think it is but I took it anyway. Should IsSmoke it the same way ?



160 ish, 12 hours in, foiled
 
Last edited:
17 lbs. From what I've read they cut the chuck from the roll.

EDIT: OK I'm home now, guess I'll smoke it like Chris' recipe http://virtualweberbullet.com/chuckroll.html. She's 17 lbs so I'm thinking I'll put her on tonight around 10 p.m., should be ready for foiling (165) around 10 a.m., couple hours under foil, then a rest in foil/towels/cooler and should be ready for a early dinner.

Thinking I'll run her around 235 grate, going to go over Extruded Coconut charcoal using either red oak or oak red wine cask staves, Leaning towards the later. Thinking I'll use Wild Willy's Number One-derful Rub.

This is my first chuckie guys so feel free to chime in on this cook. I'm also going to record and post on my YouTube channel - http://www.youtube.com/user/QingGuy for your viewing and comedic pleasure.
 
Last edited:
Chirp chirp. Finishing sushi then home to fire up the cooker. Got her setup prior to leaving so all I have to do when I get home is get out the Looftlighter, put roast on and turn on the Stoker.
 
Last edited:
Larry, I've done a few of those Costco Chuckies and hopefully it is on it's way to goodness by now. If you can save some juices from the foil, it will be a great addition if you are saucing at the end. Wild Willy is an excellent choice as well.

Good luck and I look forward to your results!
 
Thanks Walter, so you've done the Costco chuck roasts with good results. Roast went on around 11 p.m., its now around 8 a.m. and my roast is sitting at 154 (both probes). Thinking I'll foil at 165. Running stoker at 225 grate and went with wine cask staves.
 
Walter R said:
If you can save some juices from the foil, it will be a great addition if you are saucing at the end.
Click to expand...
Walter, I'll be using a finishing sauce, rather than a beef broth I think I'll seperate the juices from the fat and use that instead. When I foil I use a disposible pan so it will be easy to capture the juices. Thanks for the idea!

Cooks going along without a hitch, will be foiling soon, backyard smells like what heaven must smell like.
 
Lookin' good Larry! The last couple of times I made PB I used the Number 5 sauce with defatted juice and it worked very well. I haven't had Wild Willy on beef, but look forward to your findings! I've been hooked on Northwoods Fire for my beef rub lately.
 
Walter R said:
Lookin' good Larry! I haven't had Wild Willy on beef, but look forward to your findings!
Click to expand...

I concur on a good looking cook! Wild Willie's on beef is incredible, especially with the defatted au jus and some nice red wine with the alcohol cooked out. The tannin in the wine gets mellowed out by the sugar in the rub. Saute' some sliced onions & shrooms to the gravy and be prepared for your tastebuds to have an E ticket ride.
 
Here's one that weighed a bit over 14 lbs that I did awhile back. I like to cut them in half, and larger ones I cut into 4 pieces. More bark and quicker cooking time. I usually pull them when they hit around 215-22- internal. I love chuck rolls.

Chuckroll002.jpg


Chuckroll005.jpg


Chuckroll008.jpg


Chuckroll013.jpg


Chuckroll012.jpg
 
You must log in or register to reply here.

 

Back
Top