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TheRancheroGuy 06-20-2011 12:03 PM

Chuck Roast or Chuck Roll
I've been hearing good things about Chucky's or chuck roasts on the forum, so I've been on the hunt for one.
My local butcher has 2-3 lb roasts for for $5.99 lb, or he'll sell the entire 17-18 lb chuck roll for $4.99 lb. I don't need the entire chuck roll, but the smaller roasts just aren't enough. They will also cut whatever size I need/want, so here are my questions.
There will be 12 people here, although this being suburbia, more might come over due to the aroma, so I'm thinking a 6-8 lb roast will ensure leftovers. AGREE?
Does beef have a stall like pork does?
I'm cooking on a UDS with temps (at the grill) about 225 to 235. I am going to budget 1.5 hours per lb w/ a 2-4 hour foiled in cooler time as well and a 12 pack of Amstel Light. AGREE?
PULL @ 140 TO 145, AGREE?
If anyone has any more tips, I'd love to hear 'em.
Thanks in advance for all of your sage wisdom.

Johnny_Crunch 06-20-2011 12:30 PM

That sounds like a lot of money for a chuck roast. I think I just paid $2.49 lb for one........

bover 06-20-2011 12:31 PM

And pull @ 195-205...whenever it passes the probe test.

DaveMW 06-20-2011 12:57 PM

Are you slicing or pulling this chuckie? I did my first one last week with GREAT results. I went with slicing therefore I didn't foil. If you foil it will stemathat meat to a tender point where slicing will be impossible. If slicing I recommend to not foil. By the way, I just went with a plain old ordinary CAB choice chuck roast straight from the butcher case which came in at 3.5#. Paid $2.99/#. Good Luck & let us know how it goes.

El Ropo 06-20-2011 01:05 PM

I'd look for a better price on a whole roll, unless it's prime, that's steep.

I just bought a couple of 3 lb chuckies on sale last week for $1.99/lb. This week, they're back up to $3.49/lb individual price, that is for select. The manager hasn't been able to come up with a good whole roll price for me yet.

TheRancheroGuy 06-20-2011 01:36 PM

Thanks for the answers thus far. This butcher has always been expensive, but the meat is extraordinary. It's alway graded at choice, but choice, in it's own right, has a very large disparity with a huge difference between the low and the high of the USDA ranking.
Sooo, should I get the neck side ot the rib side?
I'm going to pull the beef.

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