Chuck roll?

Discussion in 'Beef' started by brooksy, Oct 2, 2014.

  1. brooksy

    brooksy Master of the Pit

    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?
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Whole sounds like a marathon! I've never had a chuck roll before I'd go multiple pieces. Good luck!
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    How big of an army do you want to feed???

    I'd probably smoke it whole just to say I did!
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Well you shoulda smoked it last week when I was in Hawthorne I was hungry  [​IMG]  
     
    Last edited: Oct 3, 2014
  6. brooksy

    brooksy Master of the Pit

    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: @Pineywoods starting the cook today when I get home. While you were passing thru did you eat at dianne's?
     
  7. brooksy

    brooksy Master of the Pit

    here it is in hunks! Should've taken a side shot. The one to the far right is about 5 inches thick!!
     
    Last edited: Oct 3, 2014
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
     
  9. brooksy

    brooksy Master of the Pit

    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
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Get out that mini and pack those slabs in and let's see some smoke!!!
     
  11. brooksy

    brooksy Master of the Pit

    Haha Case! I barely had room for three whole chickens I know these hunks won't fit.
     

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