We have discussed this at length in the past,as a good alternative to brisket in a cater.
ChrisA,on the Virtual Bullet forum, has done his usual masterful job of presenting this.
Chuck Roll
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I remember this link. I think my next piece of protein I stick in the cookshack will be one of these. I will document and take pictures. I'm a little nervous about this one. Seems like it could dry out real easy.....
Use the cooking bags for turkeys,after 160�.
poke a hole in the bottom and place a foil pan under -if you wish to save the juice.
I got that from Jackitup,as he does them a lot.
I see them a lot on the serving lines in Tx.
poke a hole in the bottom and place a foil pan under -if you wish to save the juice.
I got that from Jackitup,as he does them a lot.
I see them a lot on the serving lines in Tx.
Thats an informative link Tom, but it reaffirms 1 very important CookShack advantage.
You dont have to pay constant attention to opening and closing dampers throughout the whole cook.
You dont have to pay constant attention to opening and closing dampers throughout the whole cook.
Tom, what are the cooking bags you speak of? Are they like the "paper bags" I've seen folks use to keep meat moist during long cooks? Is it a product generally available at supermarkets or ???quote:Originally posted by Tom:
[qb] Use the cooking bags for turkeys,after 160�.
[/qb]
Yep,they are in any supermarket.
Turkey is the most common.
They are plastic,made for the oven.
Reynolds,I believe, is the producer.
Turkey is the most common.
They are plastic,made for the oven.
Reynolds,I believe, is the producer.
I've cooked 5 or 6 of these...The first couple I foiled at 165 or so...the next few I didn't...Haven't had one dry out yet...
I pull them betw 175 and 190... A little "beefier" tasting than a brisket...
I use just a little oak or hickory and rub w/kosher salt, garlic powder and black pepper... Makes for a fantastic sliceable or pullable roast beef...
I pull them betw 175 and 190... A little "beefier" tasting than a brisket...
I use just a little oak or hickory and rub w/kosher salt, garlic powder and black pepper... Makes for a fantastic sliceable or pullable roast beef...
I've tried a chuck roll and it's as easy to smoke as pork butt. Mine wasn't dry at all ... I just cooked it exactly like pork butt (didn't wrap it or anything), and because it has lots of fat in it like PB, it doesn't dry out. I took it to an internal 195* and then pulled it like PB. As Brently said, it does have a beefier taste than brisket. To me the taste is like a "smokey pot roast."
One hint is to cut it in thirds and you'll get a smokier taste because you'll have more exposed sides. These chuck roll beasts are big (mine was around 18 pounds), so unless you're feeding an army, you can just cut in thirds, cook one and freeze the others for later cooking.
One other tip is you can get them from Sam's Club, but you usually have to ask for them at the meat counter. They cut these chuck rolls into chuck roasts, but when I bought mine, a chuck roll was about $1 less per pound than the chuck roasts. That's quite a savings when you multiply that by the weight of the chuck roll, or in my case, I saved $18 over buying three chuck roasts.
Good luck ... I think you'll find that they're as easy to smoke as pork butt.
One hint is to cut it in thirds and you'll get a smokier taste because you'll have more exposed sides. These chuck roll beasts are big (mine was around 18 pounds), so unless you're feeding an army, you can just cut in thirds, cook one and freeze the others for later cooking.
One other tip is you can get them from Sam's Club, but you usually have to ask for them at the meat counter. They cut these chuck rolls into chuck roasts, but when I bought mine, a chuck roll was about $1 less per pound than the chuck roasts. That's quite a savings when you multiply that by the weight of the chuck roll, or in my case, I saved $18 over buying three chuck roasts.
Good luck ... I think you'll find that they're as easy to smoke as pork butt.