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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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06-09-2013, 08:53 AM | #1 |
On the road to being a farker
Join Date: 07-11-11
Location: Durand,MI
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Chuck Roll Help
I heard these are fantastic, so I found one at RD. This baby weighs in at 20lbs. What is the best method of preparing this?
Thanks
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Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Limo Cooker Southern Q 500 Water Cooker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones |
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06-09-2013, 09:01 AM | #2 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Go to Thirdeyes blog under recipes He has a great tutorial on that Let us know how it works out
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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06-09-2013, 04:22 PM | #3 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Cut it right in half and cook it just like a pork butt.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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06-09-2013, 04:37 PM | #4 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Amen...more bark that way....and I like bark....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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06-09-2013, 07:02 PM | #5 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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And I have to say, after you eat the pulled beef from the chuck roll, you may never want brisket again!!!
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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06-09-2013, 08:12 PM | #6 |
is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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When are you cooking it mike?
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Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817 |
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06-09-2013, 08:42 PM | #7 |
Is lookin for wood to cook with.
Join Date: 03-12-13
Location: Planet Claire, WI
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06-10-2013, 07:53 PM | #8 |
On the road to being a farker
Join Date: 07-11-11
Location: Durand,MI
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Plan on having it Sunday, Another question is what would the cook time at what temp be? If I cut it in half and only cook 10 lbs. I would probably vacuum seal the remainder for another day
thanks
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Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Limo Cooker Southern Q 500 Water Cooker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones |
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06-10-2013, 08:29 PM | #9 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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Before I knew anything about smoking, I coated one with black pepper and roasted it in a slow oven to an IT of about 145 then put in refrigerator overnight then sliced thin for roast beef for my daughters wedding. also had ham, turkey, and several types of cheese. The beef went fast.
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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06-10-2013, 10:48 PM | #10 |
is one Smokin' Farker
Join Date: 12-09-04
Location: Utica, MI
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Mike if you're looking for pulled beef, you'll want to take that thing to 200-205, very similar to a butt. When your temp probe goes in like butta its done. If it was me I'd cook it at 250-275. You're probably looking at a 12 or so hour cook.
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Good Talkin' With You Bruce 22 1/2" WSM and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association |
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06-11-2013, 07:27 AM | #11 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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I cut one that I trimmed to about 15 lbs in half and cooked it at 250*, it took about 6 hours start to finish. At the 275* range, I bet you could have it done in 7 to 8 hours. As far as seasoning, I use a very basic Texas style rub for beef. Equal parts of kosher salt and pepper with a little granulated onion and garlic mixed in.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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Thanks from:---> |
06-17-2013, 08:40 AM | #12 |
On the road to being a farker
Join Date: 07-11-11
Location: Durand,MI
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I cut it in half and basically had two 10lb butts, but of course it was beef. I injected one,like I would a Brisket, and did not the other. Hit them with a good beef rub, smoked at 230 for 9 hours with Pecan, wrapped for another 2 hours until IT was 200. Let rest for 3 hours and pulled like a Pork Butt. Very Tender and Tasty. The injected one had a little more flavor, but the non injected one was fantastic as well. Every body loved them.Thanks for everyone's advice, I will defiantly be doing these again. Sorry, I forgot the pron, but it did happen
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Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Limo Cooker Southern Q 500 Water Cooker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones |
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