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