Anyone smoked a whole beef shoulder chuck roll??

[motolife313-2]

Picked up a 35.5 pounder today and was planning on making ground beef with it for meals and make pepperoni with it but thinking about smoking it and vacuum sealing slices or pulled pieces and freezing it for meals. Probably take a while lol to get to 200 degree. Maybe braise it in an aluminum pan in some beef broth the last 25% of the cook?? Guy at the register cought on pretty quick , was hoping to get it for pork shoulder price but he still gave me a smoking deal on it

 

[BrianGSDTexoma]

We had a BBQ place that smoked those rather than brisket. Was so good. I sure miss The Rib! Also had a famous BBQ guy that simmer one of those to make his famous spicy gravy. RIP PO Sam

 

[Gonna Smoke]

Never smoked one, but I'd try it. Maybe cut it in half and grind one half and smoke the other. 35 lbs. of pulled beef is a lot of BBQ...

 

[Gonna Smoke]

Here's a thread by indaswamp that will help you...

Smoked Top Choice shoulder clod..

Local grocer had a special on pork ribs, 30# case for $19.95....I went to buy one, but they were shiners. Looking around, they also have Beef Shoulder clod for $2.59/lb. (about 20~22# each). It's a huge chunk of meat. I can fit it in my smokehouse, but have never cooked one before. I hear it's...

www.smokingmeatforums.com

 

[chopsaw]

I'd break it down . There's some really good beef cuts in there . Smoke the clod heart to medium rare and slice .

Shoulder Clod

This cut consists of five distinct muscles, three of which are fabricated into Top Blade, Shoulder Center and Shoulder Tender cuts. The remaining two are generally used for Ground Beef or Stew Meat.

www.beefitswhatsfordinner.com

 

[smokerjim]

I've smoked cold hearts before, works great for slicing, are you sure it's a clod it sort of looks like a chuck roll from some of the pictures.

 

[chopsaw]

sort of looks like a chuck roll from some of the pictures.

Good point Jim . Chuck roll ,


Should be able to tell once it's opened up .

 

[jcam222]

Kreuz Market is famous for them. They were the go to in Texas BBQ before brisket became popular. I've done quite a few of them whole. https://www.smokingmeatforums.com/t...-some-sides-lots-of-pics.295050/#post-2053913 https://www.smokingmeatforums.com/t...d-q-view-added-in-thread.291345/#post-2005262 Second one has finish pics further down in the thread. My local GFS hasn't had them lately.

 

[mneeley490]

I did one several years ago, but it was about half the size of yours. Even so, I cut it into 3 large chunks and made each one a little different.
3-Way Chuck Roll (Clod)

 

[motolife313-2]

I've smoked cold hearts before, works great for slicing, are you sure it's a clod it sort of looks like a chuck roll from some of the pictures.

Ok you are right. I just called and he said the beef clods are not that big and the chuck rolls are massive. So thanks for pointing this out

 

[motolife313-2]

Ok so what do you guys think about whole smoked chuck roll?? lol. Maybe a better cut?

 

[smokerjim]

I personally think it's a better cut, great for pulled beef, burnt ends, if your planning on smoking the whole thing I think I would cut into smaller pieces. Maybe take the chuckies off it, they make some good steaks. You just dont want to under cook the chuck roll it might be a little tough. I'm sure others will jump in and give you lots of ideas.

 

[Brokenhandle]

Wished I could get my hands on something like that around here! Look forward to what you decide on!

Ryan

 

[texomakid]

We had a BBQ place that smoked those rather than brisket. Was so good. I sure miss The Rib! Also had a famous BBQ guy that simmer one of those to make his famous spicy gravy. RIP PO Sam

It's a fact. So were you living in this area when Po Sams was still in operation? I think the last time I ate there I was in my early 20's. I can still remember how it tasted.