Here We Go Again

Well,now I know what not to do with a shoulder clod in a CS/FE.First off you pull it at 165*to170*.Taking it to 185*/190* just takes too long.The loss in weight is 21.88 gross weight VS/13.46 finish net.Outside had great bark,and warm it was great for pulling.Should slice cold with no problem.Taste was good,not over cooked,but not where I like it.I'm just not happy with it.I'll post photos just as soon as I can get them sent to Smokin.Can't bat 500 all the time.
Papa Shaka

We have done lots of Chuck rolls on our WSM's. They average 20 lbs or so. They do take a long time, especially at 225. I have not done one on the FE yet but will real soon and report. We normally like to foil the rolls about 165 and dump some spicey bbq sauce in the foil packet. I find this prevents the bark from getting to hard and wasting the best part. We then keep on cooking to about 195 internal and let rest. Makes great bbq beef. Another reason I got the FE since this requires an overnighter.

Duck,One nice thing about Q,is that we can eat our mistakes.Thanks for the info,re/foil,I think that just make a differance.
By the By we use to live just down the street from you,in Roseburg,I know the area well.Say is it still true the folks in Oregon don't tan , they rust??
Good to hear from you,
Papa Shaka

Roseburg, nice place, I have several friends and clients there. It is alleged to be the red neck capital of the United States, every ford pickup comes standard with a gun rack and a 30-30 rifle.

Heading to Cash n Carry right now, all this talk about big pieces of bbq is getting me hungry. See what they have in the way of chuck rolls.

Have done many chuck rolls in my FE100...but I cut them in half so they don't take forever. My fist one weight 27 pounds and at 225 I think it was about 38 hours! I use them for my Brunswick stew so I freeze what I don't need until next week. I was using brisket but the difference in price and the yield of the chuck comes out better and the stew needs lean beef.

I may try the foiling, it sounds like the right thing to do but was thinking it may be much of a hassle but maybe not so since I do one very 2-3 weeks, so far, for the business. It would be nice to be able to use the bark and all that rub I put on it!

Peter

Peter

you guys ever cook a 2-3 lb chuck roast after it has been cut by the meat dept? I want to try it out, but don't want to go with a whole one the first time. Sam's has some nice cut ones that I would like to try out.

Check this.
http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg..._topic;f=23;t=000071

Yea, I read this before but was not sure being half the size of what you used, if it would make a difference