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Questions about Chuck Roll

B btattonMember
I cooked an 8lb piece of chuck roll that I cut off of a 16lb chuck roll over the weekend, which turned out good, but I have a few questions.

I cooked the chuck roll in my Amerique on the middle rack at 225* for 15 hours and then at 250* for 3 hours to a temp of 195*. I pulled it and wrapped in hd foil for about 45 minutes and then pulled it into pieces. It tasted good other than it was such a big piece of meat that a lot of the inside pieces didn't have much smoke flavor.

One of the problems I run into with these long cooks is that the bottom of the meat ends up being pretty tough to chew. I really like the flavor of it, but it overcooked enough that you almost don't want to mix it in with the rest of the pulled meat. I am wondering if it is caused by the long cook or if it is because I bump the temp to 250* for the last 3 hours? I feel like I have to increase the temp to 250* or else it would take over 20 hours to reach 195*. What is the best way to avoid the bottom being overcooked?

Would it it be better to cut the chuck roll into 3-4lb pieces so that it cooks faster and has more edges to take on the smoke flavor?

Thanks.

Brett
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FM Former Member
The bottom was overcooked? In a cookshack?

Where did you have the roll placed?(on what rack?)

I personally don't like to go to 250* to speed up what is supposed to be a low and slow cook. I know 250 is still in the low and slow area, but if that's how you see it then start at 250 and be done with it. Smiler
FM Former Member
Oh...and the more you cut her up the more juice you're going to lose.


It seems that the time of the cook is bothering you. If you don't have time for a long cook then don't cook long cook items. Imagine how much trouble it would be if you had to be watching the thing all day and night. Wink
R ribdogMember
Brett,

While I use a FEC 100 and not an Amerique, I do cook chuck rolls in it with excellent results. When the chuck roll hits an internal of about 160-165, I wrap it in HD foil and put it back in the cooker till it hits 195. The foil does two things for me.

One, it retains all of the liquid given off by the roll during that part of the cook. I defat this liquid and add it back to the pulled beef for extra flavor. And I do mean extra flavor.

Two, the foil will also speed up the cooking process without having to increase the temps in the smoker.

I also have to tell you that I cook chuck rolls whole and do not part them out.

Hope this helps.
FM Former Member
Simplest method is to rotate the meat. What's happening, on a long cook, is that the bottom is exposed to radiant/direct heat from below. That's one reason a lot of cooks with that issue will put the fat side down 1/2 way through the cook. OR if you're ever cooking on the bottom shelf, start with the fat side down.

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