Chuck Roll

[Gary Wilson]

I just brought home a 22 pond chuck roll and I have never cooked one before. About how long will it take to cook on the WSM? What should the internal temp be when it is ready to pull? I am thinking of smoking it at 250-275 deg.

 

[LarryR]

Chris has some good info here - CHUCK ROLL

 

[Gary H. NJ]

As an aside, is the chuck roll the same as a shoulder clod? Mike Mills talks about the clod in his book, Peace Love and BBQ...

 

[K Kruger]

They are not the same but they are next to each other.

Many halve them to cut down on the cooking time and most foil between 160 and 170 to even cooking and to spped it up a bit as well.

 

[j biesinger]

here's a chuck I cooked

 

[Gary Wilson]

Thanks for all of the info. Guess I should have done a search before asking. It goes on in the morning. I have not decided if I'll cut it or do it whole. Probably cut it so as to get more bark.

 

[Gary Wilson]

I foiled it at 170 deg. and put it in a 225 deg oven to finish. Let it rest for an hour and a half before I pulled it. Best Chuck that I have ever had! Thanks again.

 

[ToddP]

I smoked a 21 lb chuck roll last year....halved it and cooked according to the recipe. Best BBQ I ever made...

 

[Eric H]

So is a clod cooked the same does it come out similar?