Help on a Chuck Roll

I smoked one a few weeks ago using information from a "find" search (see button above on left of this thread). Here is some information on chuck rolls.

Probably easier to do than a brisket. Mine turned out very well.

I seen that ad also and if it wasn't so far to a RD I'd try one myself. I would use Smokin's recipe.

BEWARE cause some will strrrrugle at following this hard recipe...lol...right Pags?

Oh yea. I used Smokin's recipe, which is a good one. Just remember when following a recipe, follow the recipe.

Just picked up a 16lb brisket and a 17.25lb chuck roll from RD. That chuck roll is HUGE. Chuck roll is choice, unfortunately, looks like the brisket is probably select since it's not labeled as choice, but no one else around here sells packers. Checked out Smokin's thread, I assume I should cut the chuck roll into into manageable pieces to get more surface area for the smoke and to reduce the cook time.

I'd cut the chuck roll or you'll be smokin for a day and a half.

Chuckies are looking good! Cut up, and in for part two of the smoke. Took a taste, still a little tough, but boy are they good!

I did a half of chuck roll today, cut in halves. So I cooked two 4 LB chunks today, took it to 170 then put it in a tin foil pan, a tall one with a couple of cups of beef broth covered with tin foil. Finished it 200 and let it set about an hour. Still a lot of stuff in the meat, I don't know if it is fat or what, some of it is but it seemed dry somewhat. But the taste is fantastic. I used Dr. BBQ'S all around rub last night and before going inn the smoker this morning hit it with a little Cookshack brisket rub. Taste is just astounding, just need to figure out if I cooked it too long or not long enough.

I've been cooking chuck rolls almost daily for the past couple of months. They seem pretty much foolproof, and the chopped meat mixed with sauce holds well. But your chuck roll sounds like a dwarf. Mine are running 25-35lbs raw.

It was only 18 lbs, I guess you could say that's a dwarf, still a big piece of meat if you ask me.

quote:

Originally posted by Todd G.:
I've been cooking chuck rolls almost daily for the past couple of months. They seem pretty much foolproof, and the chopped meat mixed with sauce holds well. But your chuck roll sounds like a dwarf. Mine are running 25-35lbs raw.

Are you doing chuck rolls or chuck clods? That seems large for a chuck roll.

The package says "chuck roll, neck off". 1.98 per lb case price at Sam's. I've gotten smaller ones in the past, but now ask for the larger if they don't mind checking. Cases contain 2 pieces, and I have seen case weights run from 32# to as high as 58#. If this is a clod, wouldn't be the first time Sam's has mis-labeled something.