First Chuck Roll


 
J

J Graz

TVWBB Super Fan
Is on is way. Got it on at 6:25AM. Its is actually half. only 10Lbs. For my first one I just did not want to take a chance. Here is the first few pics I'll have more as the cook moves along. Also thanks to the guys that helped modify that rub I was using.
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Thanks for looking.
John
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">For my first one I just did not want to take a chance. </div></BLOCKQUOTE>

what chance? chuckies are bullet proof.

good luck, from here it looks like things are well under control.

if I could offer a suggestion...start making some chipotle mayo for when she comes off. Bryan has a good recipe posted here.
 
1/2 one is better for cook time, bark and smoke to meat ratio anyways

they may be bullet proof but they aren't idiot proof
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, my first couple I complained they were greasy and hard to pull ... they just weren't done yet

foil at 160ºF, cook until tender, it should feel like it's going to fall apart in your hands ... then it won't seem greasy or be difficult to pull ... I usually put in the oven once foiled at 275ºF for a couple of hours ... once it's above say 195º if it still needs more time I lower the oven to 225º

I'll second the Chipotle Mayo suggestion ... love that stuff ... just made some Thursday
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W:
1/2 one is better for cook time, bark and smoke to meat ratio anyways

foil at 160ºF, cook until tender, it should feel like it's going to fall apart in your hands </div></BLOCKQUOTE>

I agree! My fool proof way to describe 'chucks' being done is to insert a fork and if it's done you should be able to twist like spaghetti!
 
I just wanted to update. I'm 10 hours into the cook. During that time temps have rarely strayed from the 230-240 range. This hunk of meat has been stuck at 154* for over an hour. I guess I found the stall point. I would have thought it would have been in the 160's. I'll keep chugging along. At 165* or so I'm gonna foil when I do that I'll get a quick pic to post.
 
Get the flashlight out, you'll need it. You have a ways to go before it gets to the pullable stage. I did about a 12 lber recently and it took almost exactly 12 hours to get to 160, then another 3 hours in 2 layers of foil, then I rested for another two hours. It'll just about fall apart in your hands like a butt if it is done to the pullable point. Watch out for those inner nasties when you pull it. Worth it when it is all done.
 
Well just under 12 hours 163* foiled and back on. I started to lose heat for a good hour. could not keep temps over 225*, so I knocked the ash and bam temps shot up. Then they dropped again. when I took a second peek at the coals they appeared to be burning unevenly, one side almost appeared to be not burning. so I gave them a stir and I am back in business. Some of those wicked good lump pieces are so big I guess they have a hard time lighting. here's a pic right before the foil. Of course I had to rip a little piece of bark off. Spicy, I like it though I hope it tones down some for the wife.
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Well the finished product is awesome. The rub I used was great. I have about 2/3 cup of juice(i skimmed off fat) should I mix back in. It is great without. I imagine it can't hurt. Here are the finished pics.
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Thanks guys for all your help.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Graz:
Well the finished product is awesome. The rub I used was great. I have about 2/3 cup of juice(i skimmed off fat) should I mix back in. </div></BLOCKQUOTE>

Absolutely, you should mix the natural juices back in! That's flavor and moisture!!

Fantastic finished product! You're gonna be eating good for a while!!!!
 
I wish my first couple of chucks turned out as good as yours. Nice going. Looks great. Enjoy. Great tasting meat.
 
I really can't wait to make another but I have to get through this meat first. I got a lot to get through. Mostly just me and my wife. My son loved it though, he's only 4 so he don't eat that much. More for me, nice.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Graz:
My son loved it though, he's only 4 so he don't eat that much. </div></BLOCKQUOTE>
Don't blink. He'll be 14 before you know it and be eating you out of house and home
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