Chuck Roll Question


 
G

Gerry D.

TVWBB Pro
Going to be smoking my first chuck roll for a Christmas Party. Where can I get a chuck roll in Philadelphia? I will be in Lancaster in a few weeks perhaps I could pick it up there. How much do I need for 30 people? I plan on using some hickory, a modified version of the yum yum seasoning, and some Alabama white sauce. Should I rub the meat and let it sit in the fridge overnight or just rub it before cooking? Also thinking about injecting with maybe some beef broth. Anyway what do you think? I've been dying to try one of these.
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A 20-lb roll would be enough. There is no sense, imo, of injecting a thing. They have copius internal fat. You can rub the meat in advance if you wish but I see no need to at all.

If you get a 20-pounder (or more) I would suggest halving it before cooking, or buying two in the 10-12-lb range. Shorter cooking and more bark.

Some stores carry them out on the shelves but most do not. They buy them by the case and that is what they use (along with shoulder clod) to cut into chuck 'roasts'. Ask at the counter to see if they buy and have whole rolls in the back.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I will be in Lancaster in a few weeks perhaps I could pick it up there. </div></BLOCKQUOTE>
Gerry, I get my rolls at BJ's, only place I've seen them here in Lancaster. If your not a member, email me and we can work out a meet up. Need any apple wood for cheap?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">You can rub the meat in advance if you wish but I see no need to at all. </div></BLOCKQUOTE>I like the double rub esp for big cuts like that. Rub say 12 hours in advance or overnight, rub again before smoking. It seems to cause good flavor penetration.

I agree with cutting in half, if you don't it takes too long and not enough surface area for smoke as well as rub. If you don't when you mix it all up it doesn't have a strong BBQ taste ... just beef. Tried cutting one into quarters ... it was a bad cook but that seemed a little too much, I think halves was better.

Do cook it enough, don't just use temp. Make sure it is nice and tender and will pull easily before you stop cooking it. Similar to another thread right now about greasy pork I found my first chuck extremely greasy and difficult to pull: it just wasn't cooked long enough.

I'd suggest sticking to 250ºF or perhaps even as high as 300ºF (I have yet to try that high but I'm gonna) until you get to around 165ºF internal, then double foil and in the oven at 275ºF until tender. Main point is experience has shown me 225ºF just isn't hot enough to do a decent job .. it can get dry before it gets tender.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">
Gerry, I get my rolls at BJ's, only place I've seen them here in Lancaster. If your not a member, email me and we can work out a meet up. Need any apple wood for cheap? </div></BLOCKQUOTE>

I was thinking BJ's, I'll have to take a look. I can always use apple wood.
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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 Gerry D.:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">
Gerry, I get my rolls at BJ's, only place I've seen them here in Lancaster. If your not a member, email me and we can work out a meet up. Need any apple wood for cheap? </div></BLOCKQUOTE>

I was thinking BJ's, I'll have to take a look. I can always use apple wood.
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</div></BLOCKQUOTE>
Just came home from BJ's. They had a 22.75lb and a 28lb. roll out in the case. Price was $2.49lb.
 
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