Chuck Roll Help!

I just smoked a chuck roll a few weeks ago. It was a 30 lb. one, the smallest they had at RD at the time also.

I took the chuck roll and cleaned up the outside surface a little bit, but not much. I then cut the roll into three pieces and covered it with my rub. The three pieces went back into a plastic bag and on the ice for about six hours. It then went into my FEC at 160 for three hours to put a little extra smoke to it and then raised the temp to 225. Once it reached and internal of 165, I double foiled it and placed it back in the smoker. Once it reached an internal of 190-195, I took it out and let it rest in the cambro for about four hours until dinner time.

It got shredded at dinner time as easy as can be. I defatted the juices and added them back to the shredded beef. It was excellent!

BTW, you can pan it instead of wrapping it in foil. I was out of aluminum pans at the time and the foil worked just fine.

Thanks John. Do you add any sauce before you serve, or just let the guests do it themselves?

How long did those 10 pounders take to cook? How long until you reached the foil temp of 165*?

Thanks again.

Jim

I try never to add any sauce to my smoked meats before serving them. That being said, I sometimes use a 50/50 mix of apple juice and sauce to put some moisture back in pulled pork if it has been on a buffet line too long.

So many of my guests know the quality of my smoked meats and many times eat the que with no sauce.

I put the chuck roll pieces on the FEC at 7 PM. I foiled them at 630 AM the next morning and then took them off completely at 10 AM. So just about 15 hours. But keep in mind that is with the lower temp to start off with. If you cook the whole time at 225, you can easily cut a few hours off the cook time.

RibDog,

Thanks for your help, it turned out awesome! I can't wait to serve it up tomorrow.

My pleasure. Glad to hear it worked out for you.

Geez guys,I can't understand-or hardly believe- you used the KISS method,without those 50 super tricks I've been reading about and still got a great product.

Guess you trained me correctly, Tom. And I am ever thankful for that.

Blind leading the blind,or we both had the same bad influences!