Shawn W
TVWBB Emerald Member
Having a tough time with my first chuck roll. What is a minimum meat temp for pulling a chuck roll? I prefer firmer rather than softer.
First off, the early shift butcher sent me home with a cross rib roast. Did some checking at TVWB decided it was not a chuck roll.
Only a couple of hours had passed and the meat was in a cryovac, fortunately for me the meat manager agreed to take back the roast.
He had not heard the term chuck roll before but I told him it was for low 'n slow and he sent me home with a boneless blade roast. Hope I got the right cut, it's appearance matched the description on TVWB. Suggestion for TVWB: a regional cross reference for cooking terms, ingrediants, meat cuts and unusual items (what the heck is 1 Cup of Crab Boil?).
Started the 19 pounder at midnight last night, watched it until 4am. At 10am I came back to it and the coals had nearly extinguished. In the dark I mistakenly closed all bottom vents intending to open them fully! Oh the horror!
At midnight tonight I saw a meat temp of 165. WSM was running out of fuel and I'm out of time. I put it in the oven at 275. Have to go to bed and will check it in a couple of hours.
BTW: For all you other Canucks out there looking for a Maverick ET-73, I am buying one direct from them for retail + $10 S&H. It's taken a few emails but been worth the effort. I only found two web vendors carrying that product who ship to Canada. One was too pricey, the other had too high S&H & duty fees. Since NAFTA, electronics made in the US are not subject to duty, so don't let them rip you off.
First off, the early shift butcher sent me home with a cross rib roast. Did some checking at TVWB decided it was not a chuck roll.
Only a couple of hours had passed and the meat was in a cryovac, fortunately for me the meat manager agreed to take back the roast.
He had not heard the term chuck roll before but I told him it was for low 'n slow and he sent me home with a boneless blade roast. Hope I got the right cut, it's appearance matched the description on TVWB. Suggestion for TVWB: a regional cross reference for cooking terms, ingrediants, meat cuts and unusual items (what the heck is 1 Cup of Crab Boil?).
Started the 19 pounder at midnight last night, watched it until 4am. At 10am I came back to it and the coals had nearly extinguished. In the dark I mistakenly closed all bottom vents intending to open them fully! Oh the horror!
At midnight tonight I saw a meat temp of 165. WSM was running out of fuel and I'm out of time. I put it in the oven at 275. Have to go to bed and will check it in a couple of hours.
BTW: For all you other Canucks out there looking for a Maverick ET-73, I am buying one direct from them for retail + $10 S&H. It's taken a few emails but been worth the effort. I only found two web vendors carrying that product who ship to Canada. One was too pricey, the other had too high S&H & duty fees. Since NAFTA, electronics made in the US are not subject to duty, so don't let them rip you off.
