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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-03-2011, 10:12 AM
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#1 |
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On the road to being a farker
Join Date: 10-24-11
Location: Richmond Virginia
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Chuck roll
Has anyone ever smoked a whole chuck roll. I got a few extra with the last cases i picked up at costco. i usually trim and cut them down into about 5 or 6 roasts and smoke that way, but was wondering if anyone had ever cooked one whole. If so how did it turn out and the method used? Girlfriend is working sat so looking for a nice slow cook for the day.
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11-03-2011, 10:25 AM
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#2 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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If ya smoke it whole, it will take All Day depending on size and temp. I did one and took 19.5 hrs
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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11-03-2011, 10:47 AM
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#3 |
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On the road to being a farker
Join Date: 10-24-11
Location: Richmond Virginia
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if you recall, what temp did you cook yours at and what was the weight on it?
did you inject it and did the smoke penetrate the meat enough? mine are pretty darn thick, was thinking of butterflying one a bit as well.
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Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer |
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11-03-2011, 11:27 AM
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#4 |
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is one Smokin' Farker
  
Join Date: 05-11-10
Location: Doraville GA
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 Beef Shoulder ~ 40+ lbs. ~ 250° - 275° ~ 26 hours. Well worth it!
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Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce. |
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11-03-2011, 12:37 PM
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#5 |
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On the road to being a farker
Join Date: 10-24-11
Location: Richmond Virginia
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now thats a nice hunkomeat. inspirational
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Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer |
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11-03-2011, 12:41 PM
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#6 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Mine was 23 lbs I injected w/ Butcher. I smoked at 230 and ramped heat up every 2 Hrs till 275 Smoked with Cherry. Started more flat then plumped like a football as it cooked. Very Awsome!
Dan
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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11-03-2011, 12:47 PM
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#7 |
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Moderator
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Here's a recent thread. My method is in there.
http://www.bbq-brethren.com/forum/sh...ght=chuck+roll If you do it WHOLE, be prepared for a 24+ hour cook, give or take, but probably more like GIVE!  Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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11-08-2011, 09:31 AM
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#8 |
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On the road to being a farker
Join Date: 10-24-11
Location: Richmond Virginia
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decided against the whole roll seeing that Deniz wanted to go to charlottesville on sunday and id still be cooking it. so instead i did 2 boneless butts that were leftover from a gig (excited to be able to buy something with a bone again:)) as well as some of the chuck. as i was trimming the chuck roll i noticed that there was a muscle that looked very similar to that all familiar "money" muscle on the pork butt.. so i sectioned that out with a few of the other muscles and started the smoke. I have never had a better pot roast in my life!. didnt get a chance to take any pics of the before but i do have some of the after i will post later when i get them downloaded. MELT IN YOUR MOUTH
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Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer |
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