Started My First Chuck Roll w/pics


 
S

Sam S.

TVWBB Member
After reading some of the posts regarding Chuck Rolls I thought I would give it a shot. My wife doesn't like pulled pork so I am hoping this is a good alternative. Also I am throwing a 60th B-day party for my dad and am going to probably do pulled beef and pork. Might have some questions about party in a different post.

I purchased this 25lb beast mostly because it was 2.09 compared to the 17lb one for 3.19 at a different butcher.
http://home.comcast.net/~sellsforless/BBQ/Trimming.jpg
http://home.comcast.net/~sellsforless/BBQ/Rubbed.jpg

I was concerned at about it fitting but as you can see it just makes it in there.
http://home.comcast.net/~sellsforless/BBQ/Started.jpg

Going to foil at 160 and bring it to ~200 or so.
I used Head Country rub I wish I could of let is rest for 24hrs with the rub but couldn’t so I also injected some goodness.

I am using new kingsford but so far so good. Might have question or too as the cook progresses.

Just for the heck of it here is a pic of some chicken breasts I was cooking on my crappy Uniflame.
http://home.comcast.net/~sellsforless/BBQ/Chicken.jpg
Just bought a Weber 22 1/2-Inch One-Touch Gold from Amazon today can’t wait to get it and of course I used the Chris’s link.

Sam
 
Wow, I've never done a chuck roll. What, technically, is the cut of beef? Is it a whole chuck? It looks kind of like brisket, but is obviously different. What do you do with it? Slice or pull? Is it like a pot roast-y texture? Just curious. I'm always looking for new things to smoke!
wsmsmile8gm.gif
 
Sam, what link did Chris leave for the Weber 22 1/2-Inch One-Touch Gold ? looking to get one myself



Thanks, Mike
 
Hi Mike, go to the home page and look for an amazon icon near the top. Follow that and you're purchases will credit tvwbb.
 
Sam,

If you have a scale, please let us know how much edible meat that 25 pounder yields. I lose over 50% when cooking pork shoulder and want to know how beef compares.

Jim
 
Originally posted by Rita Y:
What is the difference between a Chuck Roll and a beef shoulder clod?
Click to expand...
They are right next to each other. The CR is what remains when the clod and tender are removed.
 
Thanks, Kevin. One day I'm going to have time to try a chuck roll and I'm saving information to that end as it's posted in the forums.
Rita
 
Well the Chuck roll is all done. It took about 17hrs to get to 200 degrees. The meat tasted great and is a good alternative to pulled pork. The meat was a little greasier and the bark didn’t form as good as my butts do, but it was tasty.
Here are a couple of pics:
http://home.comcast.net/~sellsforless/BBQ/Done.jpg
http://home.comcast.net/~sellsforless/BBQ/Meat.jpg
I don’t have a scale for the finished weight but it fills a 12 quart pan about ¾ of the way.
http://home.comcast.net/~sellsforless/BBQ/Amount.jpg
http://home.comcast.net/~sellsforless/BBQ/Finished.jpg

Thanks to the message boards and the cooking section for help on this cook.

I do have a couple of questions regarding storing and serving size if someone would like to chime in.

First
I have a foodsaver system and would like to freeze the majority of this until July 4th weekend.
I have read the section regarding storage but was wondering if I should add some extra liquid to it now before freezing and sealing or should I wait for reheat. I have a full jar of Blues Hog Tennessee Red or Apple Juice.

Second
I am throwing a 60th birthday party for my dad
There is going to be about 50 people or so.
We are big eaters and are looking at 2 sandwiches per person and maybe a couple more for others.
I am going to use about ¾ of this which is about 6 quarts using this measurement because brains not working right at the moment.
Also going to smoke 2 pork butts.
Will this be enough meat or should I do more. I would rather have too much meat then run out.

Thanks,

Sam
 
Thank you Dave,sorry it took so long to get back but i did not remember where this post was. I have read and learned so much from this board and got cought up in something else.


regards, Mike
 
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