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Chuck roll?

post #1 of 11
Thread Starter 
Trying to decide how to do my 19.76lb Chuck roll. Im leaning towards cutting it into four pieces. Or do I cook this hunk of beast in one piece?
post #2 of 11
Whole sounds like a marathon! I've never had a chuck roll before I'd go multiple pieces. Good luck!
post #3 of 11
I would do it whole cause I have never cooked a chunk of meat that big.

It would be like a challenge.

What ya cooking it on.
post #4 of 11
How big of an army do you want to feed???

I'd probably smoke it whole just to say I did!
post #5 of 11

Well you shoulda smoked it last week when I was in Hawthorne I was hungry  :biggrin: 

post #6 of 11
Thread Starter 
Well after staring at the meat for a while I went with cutting it up. If it was for me I would've tried it whole but cooking for a coworker's baby shower and want to make sure it's right. @c farmer I'll be doing this on the big grill. Got 8 slabs also. @dirtsailor2003 don't know how many people so went big biggrin.gif@Pineywoods starting the cook today when I get home. While you were passing thru did you eat at dianne's?
post #7 of 11
Thread Starter 
here it is in hunks! Should've taken a side shot. The one to the far right is about 5 inches thick!!
post #8 of 11
Go low and slow for chuck roll! I assume it will be pulled and served like pot roast or on sandwiches. Hot and fast will dry it out. I'd be tempted with it to foil at some point with liquid to finish it. Or inject with beef broth prior to the smoke. What kind of wood are you planning? This would be a perfect smoke for JJ's Smokey Au Jus as a side.
post #9 of 11
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Go low and slow for chuck roll! I assume it will be pulled and served like pot roast or on sandwiches. Hot and fast will dry it out. I'd be tempted with it to foil at some point with liquid to finish it. Or inject with beef broth prior to the smoke. What kind of wood are you planning? This would be a perfect smoke for JJ's Smokey Au Jus as a side.
I'll be cooking them at about 225ish. Oak will be the wood. The budget I was given is spent so no chef jimmy au jus for these but will be doing it on my next chuckies. Oh I'll be panning these with broth at the normal 165 temp. Chuck roast are the only thing I pan. Think it needs the extra help
post #10 of 11
Get out that mini and pack those slabs in and let's see some smoke!!!
post #11 of 11
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Get out that mini and pack those slabs in and let's see some smoke!!!
Haha Case! I barely had room for three whole chickens I know these hunks won't fit.
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