doing my 1st chuck roll tomorrow night


 
Tony C.

Tony C.

TVWBB Wizard
just picked up a Choice 18.5# roll from BJ's. looks to be too big to fit on the top grate, but the only other one was 31 pounds
icon_eek.gif
icon_eek.gif


i plan on cutting it in half and probably standing them side by side skewered like i would two 8 pound butts. i am also tempted to use dr bbq's cow injection from the recipes section. the rub will be a 50/50 mix of dizzy pig's cowlick and turbinado sugar. and tips or thoughts would be greatly appreciated
icon_smile.gif


DSCN0035.jpg
 
Sounds like a good plan and I like that you're cutting it in half, you'll be happy you did!! Good luck and keep the pic's a coming!! I'm craving shredded chuck!!
 
Feeding a crowd or filling the freezer?

Since you're cutting it into 2 pieces why not try 2 different rubs?

Brad
 
my brother,his wife and their 5 kids will be in town for 2 weeks tomorrow. i plan on taking half to my dad's house to chow down on sunday. the other half i will shred food save and save for the 4th. and i may do 2 rubs.
 
Tony, That's the size I always get. The only thing I'll add is I like to foil the roll at 165-170. Good luck with your cook. I just love chuck roll. Not sure if your into this but I never make a roll without it. Chipotle Mayo.
 
Originally posted by Tony C.:
just picked up a Choice 18.5# roll from BJ's.

Tony, what does the label say? I can't see it. Was the roll in their meat case with the other full pieces, or did you have to ask for it?
Click to expand...
 
Originally posted by Dave/G:
Originally posted by Tony C.:
just picked up a Choice 18.5# roll from BJ's.

Tony, what does the label say? I can't see it. Was the roll in their meat case with the other full pieces, or did you have to ask for it?
Click to expand...
Dave, The label for the rolls at BJ's says this. "Chuck roll, neck off". And yes at my BJ's they always have at least one out, more often that not they have 2 out in the case at all times. If you don't see them just ask the Butcher Dude.
Click to expand...
 
I would cut that sucker into 4. Chuck rolls take forever to cook, usually for me 3hrs/lb @ 225F. Damn nice looking piece of meat. I need to check the BJ's around here and see if they have chuck rolls. I can get them at Restaurant Depot but I've been getting my butts at BJ's (30cents a pound cheaper). Good luck with that chuck roll .. post some pics!
 
Originally posted by Roger P:
Chuck rolls take forever to cook, usually for me 3hrs/lb @ 225F. Damn nice looking piece of meat. I need to check the BJ's around here and see if they have chuck rolls. I can get them at Restaurant Depot but I've been getting my butts at BJ's (30cents a pound cheaper). Good luck with that chuck roll .. post some pics!
Click to expand...
Roger, do you foil them? I do rolls in the 18-19 lb range and leave them whole. I foil in the 165-170 internal temp range and cook to a internal of 195-200. They take about 20.5 - 21.5 hrs to cook left whole. I just checked the prices of rolls yesterday at my local BJ's. They were $1.99 lb.
 
$1.99 Bryan? I'm going down to BJ's this morning. Got to see what they have. I love WSM cooked smoked chuck. Heck, even my wife cut up a chunk of chuck from the last piece I did a couple of weeks ago and agreed it tasted great.
Tony, good luck. You'll see it'll be great.
 
Originally posted by Tony C.:
bryan, the ends don't get too dried out leaving it whole?
Click to expand...
Tony, If foiling no. I didn't foil one time and had some really crispy bark that would break your teeth if you tried to chew it. That comes with leaving it whole and no foil for 21.5 hrs. As sug above, cutting it 1/2 speeds up the cooking time, makes it easier to handle, and you get more bark. Good luck, and keep us posted.
 
i got it halved and injected with the dr. bbq cow injection and put back in the fridge for an hour or 2, i plan to slather it with mustard and rub then on to the WSM around 6. dinner is planned for 4:30-5 tomorrow so i figure that gives me time to get them done and rested in a cooler for a few hours.

whole.jpg


halvedandinjected.jpg
 
Man, I've been trying to expand my smoker repetoire (sp) and I've read different posts about Chuck Roll, and now this really has me thinking. I haven't seen one in the meat cases where I shop, but I may need to start asking around. Looking good so far!
 
I wonder if cows ever get stiff necks lugging something like that around all day. Some hunk of meat there Tony. Shredded chuck is terrific. I know it's easy for me to say, but keep those pics coming. Hope all goes according to plan.
 
forgot to mention that i am using royal oak lump and pecan chunks. no more pics until it's time to foil. the pitminder will keep me at a 240 lid temp all night. it got up to 250, but it's settled in at 240 now.
 
well they only took 16.5 hours at 240 lid temp with no foil. i thought for sure they would go 20+hours. i have them foiled and in a cooler full of sheets and towels. before the foil was closed a hunk of one somehow fell onto a bun and some sweet baby ray's somehow got tipped over on it, so i decided to go ahead and try it. was pretty darn tasty. the bark was pretty hard but i hope it will soften up after 3-4 hours in the cooler. i did a 4 pound chuck roast a few months ago that was great. i think this turned out better.

DSCN0044.jpg
 
You must log in or register to reply here.

 

Back
Top