I cooked my first 7.5 lb Chuck Roll Saturday in my MECO electric water smoker.
This is how it was prepared and cooked.
I rubbed it the night before with Canadian Steak Seasoning I bought from Sams put it in a disposable aluminum pan and filled it about half way with apple juice and set it in the Fridge to marinate until 3:00am
I put several chuncks of Hickory in the smoke pan the night before.
At 3:15 I put the Chuck Roll in the water smoker stuck the temp probe in and put on the lid after a short time the water smoker came up to 250 degrees.
After 5 hours I opened the lid added water to the water bowl and sprayed a light coat of apple juice on the Chuck Roll.
10 hours later at 1:30pm the Chuck Roll came up to 196 degrees I took it out set it on hot pads and covered with foil for 1 hour. The meat was tender with some bark on the outside and had a great flavor.
We pulled the meat while sampling some and putting the rest in a bowl in the fridge for later. The wife put some on hamburger buns with a little sweet and sour sauce for lunch.
A little more about the water smoker setup I had shielded it with cardboard to keep the wind from cooling it down since it is not insulated. Since I have bought a 55 gal metal drum to put the smoker in. A three hour test with water in the water bowl proved it still would hold 250 degrees. The smoker does not have a temperature control.
Even though a Chuck Roll can be cooked with this method the MECO smoker is a pain.
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