CHUCK ROLL REST?

[chris comer]

Doing my second chuck roll in the morning.
Didn't give my first one a rest after cooking.
It was very good, but wanted to know if CR gets the same beniefit from resting that butts do.

 

[K Kruger]

Meats--especially red meats--should be rested after dry heat cooking. Time depends on size and whether you seek residual cooking. Short answer: yes.

 

[Bryan S]

I always rest my rolls. I usually do them in the 18 lb range. 1 hr is plenty but even 2 hrs later sitting on a jelly roll pan on top the stove just wrapped in foil, the beast will still burn your fingers. Yes as Kevin said, they do benefit from a rest. Enjoy your roll, wish I was doing one.

 

[Larry Wolfe]

I like to rest my chucks as long as possible, minimum 2 hours but usually longer. Lets the meat tenderize and redistribute the great beef juice throughout the cut.

"Mmmmmmmmmmmmmmmmmmm chuuuuuuuck" (in my best Homer Simpson voice)