Chuck roll?

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brooksy

Master of the Pit
Original poster
Mar 17, 2014
1,195
49
Hawthorne, fl
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?
 
Whole sounds like a marathon! I've never had a chuck roll before I'd go multiple pieces. Good luck!
 
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.
 
Well you shoulda smoked it last week when I was in Hawthorne I was hungry  
biggrin.gif
 
 
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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. pc farmer pc farmer I'll be doing this on the big grill. Got 8 slabs also. dirtsailor2003 dirtsailor2003 don't know how many people so went big :biggrin: pineywoods pineywoods starting the cook today when I get home. While you were passing thru did you eat at dianne's?
 
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.
 
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
 
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