Questions on boneless chuck roast?

Derek · 05-12-2010, 07:44 PM

Ok question on boneless chuck roast?

what's the cooking time using the weber kettle?

( I'm thinking 12 + hours )

Also can I fit 4 x 1 pound chunks on my kettle?

( going to be making sliders like pulled pork for my nephews Bday part in a month with them )

&

Chef Jim · 05-12-2010, 07:51 PM

That's only 4 lbs., think you have plenty of time. Will it fit? Can't answer that one.

MilitantSquatter · 05-12-2010, 07:52 PM

depends on what temp you are you going to cook at...

it will definitely fit..

Derek · 05-12-2010, 07:57 PM

Quote:

Originally Posted by Chef Jim

That's only 4 lbs., think you have plenty of time. Will it fit? Can't answer that one.

Quote:

Originally Posted by MilitantSquatter

depends on what temp you are you going to cook at...

it will definitely fit..

Thanks guys, And Ms I want 225-265 around there, And how much of the meat can feed 15 people? ( We're going to have roughly 15 people at the bday party )

MilitantSquatter · 05-12-2010, 08:02 PM

Quote:

Originally Posted by Derek

Thanks guys, And Ms I want 225-265 around there, And how much of the meat can feed 15 people? ( We're going to have roughly 15 people at the bday party )

4lbs raw will likely net you 2.5lbs finished after fat renders, water loss etc.

15 people eating 1/3 lb each, would mean that you will need another chuck roast of the same size to cover everyone for a medium sandwich..

Figure 6 hrs... you can always rest it in a cooler if done sooner and you cook hotter.

it will be done a lot quicker it you cut them into 1lb sections but I wouldn't recommend it

Derek · 05-12-2010, 08:04 PM

Quote:

Originally Posted by MilitantSquatter

4lbs raw will likely net you 2.5lbs finished after fat renders, water loss etc.

15 people eating 1/3 lb each, would mean that you will need another chuck roast of the same size to cover everyone for a medium sandwich..

Figure 6 hrs... you can always rest it in a cooler if done sooner and you cook hotter.

it will be done a lot quicker it you cut them into 1lb sections but I wouldn't recommend it

Thank you MS, Now couldn't I use apple cider to double the size of the chuck roast? so by the time it's done it wouldn't loose any of the water so speak?

landarc · 05-12-2010, 08:05 PM

I would get another chuck like Vinny said. I like to do chuck for pulling just like a butt, hit it with a 270F kettle for 6 to 8 hours, it will want to be somewhere in the 200F range when pulled from cooker. Rest if for an hour wrapped and then pull. You could go up to 205f with little problem. You can easily fit both onto your kettle. I just got done doing a 16lb packer, so a couple 4lb chucks, with room to spare.

Derek · 05-12-2010, 08:07 PM

Quote:

Originally Posted by landarc

I would get another chuck like Vinny said. I like to do chuck for pulling just like a butt, hit it with a 270F kettle for 6 to 8 hours, it will want to be somewhere in the 200F range when pulled from cooker. Rest if for an hour wrapped and then pull. You could go up to 205f with little problem. You can easily fit both onto your kettle. I just got done doing a 16lb packer, so a couple 4lb chucks, with room to spare.

Thank you Bob for the advice, I really appreciate the advice guys!

Smokey Al Gold · 05-12-2010, 09:48 PM

Derek I'm not here to start a debate but if you do them high heat 325-350ish you can have them done in about 4hrs. I do high heat chuckies and they're done in right around 4 hrs or a little more. I treat them like a brisket take to 160 then foil till 190-200ish or when probe goes in like butter. Then pull it for sandwiches or tacos. Either way I would another chuck for that many people. Pulled chuck is my favorite SO GOOD! Good luck and I'm sure you'll keep us posted.

Bbq Bubba · 05-12-2010, 09:50 PM

Quote:

Originally Posted by Derek

Thank you MS, Now couldn't I use apple cider to double the size of the chuck roast? so by the time it's done it wouldn't loose any of the water so speak?

You know something we don't?

Ron_L · 05-12-2010, 09:54 PM

Quote:

Originally Posted by Derek

Also can I fit 4 x 1 pound chunks on my kettle?

Does that package contain one 4lb chuck or 4 1lb chucks? If it is one piece, why do you want to cut it into 4 pieces? Keep it whole and cook it that way.

Derek · 05-13-2010, 07:26 AM

Quote:

Originally Posted by Bbq Bubba

You know something we don't?

Nope I know less then about bbq then you guys, I've just figured if its the equivalent of pulled pork, it would do the same exact thing.

Quote:

Originally Posted by Ron_L

Does that package contain one 4lb chuck or 4 1lb chucks? If it is one piece, why do you want to cut it into 4 pieces? Keep it whole and cook it that way.

Actually it's 4x1 pound chunks, The butcher pulled it from the case ( he made sure it had the most marbling )

Ye Olde Party Palace · 05-13-2010, 08:24 AM

You will be surprised at the amount of shrinkage that you will get with your chuck. I cooked one last weekend and thought "where did it go?". I kept it liberally mopped with my mopping sauce, and still it shrank. So, for 15 people, you will need another chuck. Besides, if there is too much, you will have leftovers.

deguerre · 05-13-2010, 08:32 AM

Four one lb. pieces are going to cook a LOT faster than one 4 lb roast. Surface area to volume just ain't the same. Are you going to bundle tie them?

Derek · 05-13-2010, 08:42 AM

Thanks guys, we're planning on 2 bags of bbq chicken wings and 3x 8 pounds with bone in pork shoulder. instead, and we're going to cook this up when my parents get back from Florida ( and no didn't want to go ) They're helping my niece move back in with her birth mother. )

05-12-2010, 07:44 PM	#1
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	Questions on boneless chuck roast? Ok question on boneless chuck roast? what's the cooking time using the weber kettle? ( I'm thinking 12 + hours ) Also can I fit 4 x 1 pound chunks on my kettle? ( going to be making sliders like pulled pork for my nephews Bday part in a month with them ) & __________________ Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit.

05-12-2010, 07:51 PM	#2
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	That's only 4 lbs., think you have plenty of time. Will it fit? Can't answer that one. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

05-12-2010, 07:52 PM	#3
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	depends on what temp you are you going to cook at... it will definitely fit.. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

05-12-2010, 08:05 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I would get another chuck like Vinny said. I like to do chuck for pulling just like a butt, hit it with a 270F kettle for 6 to 8 hours, it will want to be somewhere in the 200F range when pulled from cooker. Rest if for an hour wrapped and then pull. You could go up to 205f with little problem. You can easily fit both onto your kettle. I just got done doing a 16lb packer, so a couple 4lb chucks, with room to spare. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-12-2010, 09:48 PM	#9
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Derek I'm not here to start a debate but if you do them high heat 325-350ish you can have them done in about 4hrs. I do high heat chuckies and they're done in right around 4 hrs or a little more. I treat them like a brisket take to 160 then foil till 190-200ish or when probe goes in like butter. Then pull it for sandwiches or tacos. Either way I would another chuck for that many people. Pulled chuck is my favorite SO GOOD! Good luck and I'm sure you'll keep us posted. __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

05-13-2010, 08:24 AM	#13
Ye Olde Party Palace On the road to being a farker Join Date: 03-05-10 Location: Portland, MO Name/Nickname : Terry4	You will be surprised at the amount of shrinkage that you will get with your chuck. I cooked one last weekend and thought "where did it go?". I kept it liberally mopped with my mopping sauce, and still it shrank. So, for 15 people, you will need another chuck. Besides, if there is too much, you will have leftovers. __________________ SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo. [FONT=Impact]Youth and enthusiasm are easily overcome by old age and treachery. :loco:[/FONT]

05-13-2010, 08:32 AM	#14
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Four one lb. pieces are going to cook a LOT faster than one 4 lb roast. Surface area to volume just ain't the same. Are you going to bundle tie them? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

05-13-2010, 08:42 AM	#15
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	Thanks guys, we're planning on 2 bags of bbq chicken wings and 3x 8 pounds with bone in pork shoulder. instead, and we're going to cook this up when my parents get back from Florida ( and no didn't want to go ) They're helping my niece move back in with her birth mother. ) __________________ Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit.

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