Chuck roll?

greg1 · 06-30-2019, 04:34 PM

Hi all I am going to smoke a chuck roll in a couple weeks. I am wanting to eat this sliced not pulled. Anyone have an approx. temp to shoot for where it slice nicely and is tender? Appreciate any and all information!

thirdeye · 06-30-2019, 04:50 PM

A clod is better for slicing and it can be cooked to 135°ish or taken all the way to pullable..... A chuck roll is a great value, are you planning on cooking it whole? Because they weigh in at 15 to 20 pounds.

This is a chuck roll

greg1 · 06-30-2019, 05:01 PM

I do plan on cooking it whole. This is for our annual summer bash before everyone gets back into school and fall sports get in full swing. I am not overly concerned on how long it will take to cook. Unfortunately my restaurant depot does not carry clods, that was my first choice. The only option for clods is a case and I certainly don't need 100lbs. So that's how I have landed on a chuck roll.

jasonjax · 06-30-2019, 05:10 PM

Quote:

Originally Posted by thirdeye

A clod is better for slicing ...]

Curious what makes the clod better for slicing?

thirdeye · 06-30-2019, 05:20 PM

I think it's the arrangement of the muscle groups and a more uniform distribution of fat. Sort of like a pork butt is slightly different than a picnic end of the shoulder.

06-30-2019, 04:34 PM	#1
greg1 Got rid of the matchlight. Join Date: 10-12-17 Location: Tipton,IN	Chuck roll? Hi all I am going to smoke a chuck roll in a couple weeks. I am wanting to eat this sliced not pulled. Anyone have an approx. temp to shoot for where it slice nicely and is tender? Appreciate any and all information!

06-30-2019, 04:50 PM	#2
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	A clod is better for slicing and it can be cooked to 135°ish or taken all the way to pullable..... A chuck roll is a great value, are you planning on cooking it whole? Because they weigh in at 15 to 20 pounds. This is a chuck roll __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

06-30-2019, 05:20 PM	#5
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I think it's the arrangement of the muscle groups and a more uniform distribution of fat. Sort of like a pork butt is slightly different than a picnic end of the shoulder. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

06-30-2019, 05:01 PM	#3
greg1 Got rid of the matchlight. Join Date: 10-12-17 Location: Tipton,IN	I do plan on cooking it whole. This is for our annual summer bash before everyone gets back into school and fall sports get in full swing. I am not overly concerned on how long it will take to cook. Unfortunately my restaurant depot does not carry clods, that was my first choice. The only option for clods is a case and I certainly don't need 100lbs. So that's how I have landed on a chuck roll.