Injection for Chuck Roll

[Mike D]

Hey all - I am thinking about doing a chuck roll (have done one previously) and was wondering if any of you have tried injecting one? May not even be a good idea....not sure. Just seems like it might help it come out a little more tender given its such a big cut of meat.

So, any recipes, thoughts, suggestions?

Thanks in advance - Mike

 

[Steve Whiting]

Wow, no response. Well, I have done 3 or 4 chuck rolls in the past and have yet to inject. Not saying its a bad idea infact I would suggest you try it if you are curious and see what it does for you. I can tell you that I have learned to foil at the plateau mark for the remander of the cook. Chuck rolls are the only thing I foil and that is because I find they can dry-out a bit if you are not careful.

 

[j biesinger]

I injected one with a standard brine (salt and sugar) with some phosphates added.

It was one of the best pieces of meat I've cooked. It was hard to quantify how much of an effect the brine had because my non-brined control was in another wsm that, although running at the same time, did not end up running the same way.

I like Chris Lilly's inject recipe. Its nice and salty and exactly what I think a big old chuck needs.