What is a chuck roll?

Check this link out for what a chuck roll is: http://www.virtualweberbullet.com/chuckroll.html

And that is essentially the way I cook mine on my FEC100. It is an excellent pulled beef method.

Thanks ribdog. Gonna have to try one of those. Looks like something my family would like alot. About a 20 pounder should be interesting in the old Smokette!

In a smokette!

That should be interesting.

GHL:

I just gotta know will a beef chuck roll fit in a SM009?

We have looked at the ST 1400 since there are no SM009's in my area. My POP said he thinks it's to small that I should get the larger ST1500 but I told him good things come in small packages. Also a smaller smoker might use less electric and be more efficient gotta keep POP happy you know.

I still have my Eye on the AmeriQue

Shape will determine the fit,but it should.

I talked to the butcher at SAMS and he had not heard of a chuck roll. He did bring out a Beef check roast that wasn't cut and weighed 25lbs.

I guess I need a picture to show him what I am talking about.

Swede,

Go to the link I gave above and print out a picture of the chuck roll. Hopefully that will help. Heck, if it was a big enough cow, he might have already shown you one.

I think that beef well marbled cut will lend itself to some real low and slow in my Smokette turned to about 200* for a few hours. Probably actually be 180* in mine. I am sure a 20 pounder will have an awesome plateau, so will have to pump up to 250* on the dial for that. (235*) Take it to 190 or so, double HD foil, towels, small prewarmed cooler. Pull just like a pork butt a few hours later.

Sound about right?

GLH:
Thanks for your reply I found it hard to believe that a butcher didn't know what I was talking about. I guess he is only human but he did try to help.

I can almost taste my first smoked pulled beef.

I've cooked one of these beasts. They're awesome.

http://www.lamaine.com/bbq/chuckroll.html

Thanks Dave, but I couldn't get either link to work!