Originally Posted by jbrink01
I don't think 165 is hot enough for a chuck roll. I think if you render the grease out more your oilslick will go away. Go to 200 IMHO.
I do take the chuck roll to around 210 initially and it falls apart. (I cook hot and fast) I setup a couple days a week so I cook beef and pork for that week the day before my first vending, then refrigerate it in 4 lb increments. I do use some of the drippings to help keep it moist, that is probably where the the grease is coming from. I will definitely try the broth route. I cook my ribs fresh every morning.