Whole Chuck Roll

[Jim Burmeister]

I'am planning a whole chuck roll Sunday about 15.5 pounder untrimmed.

Anyone know to what temp you cook these monsters ??

 

[Bryan S]

I do mine at 225 - 235. I always get them in the 18 - 18.5 size, and they take about 20 - 21 hrs. I foil mine (some don't) when they get to 170, and you'll want to flip it about 1/2 way through or it will get crispy on the bottom.

 

[Paul G.]

Jim

Check this article.

Paul

 

[Jim Burmeister]

Bryan do you pull um at about 195 or more??
Never cooked one of these before and hope it turns out better then my shot at sirloin tip roast.
TNX Paul I read that but wanted some more advice .

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Burmeister:
Bryan do you pull um at about 195 or more??
Never cooked one of these before and hope it turns out better then my shot at sirloin tip roast. </div></BLOCKQUOTE>
Jim, I take them up to 200 - 205 range. Let it rest for at least 2 hrs and then pull as you would a pork butt. There's alot more fat and veins in there verses a butt. When i do the roll i get pretty anal about getting all that crap out of there. I'll let mine rest for 4 hrs if i have the time.

 

[Jim Burmeister]

Thanks I will try this boogger starting this afternoon for dinner Sunday.
My Kids from Texas are coming and I'am trying to give um BBQ southern Texas style. ( ha ha ha )