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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-09-2013, 08:53 AM   #1
mikerobes
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Default 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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Unread 06-09-2013, 09:01 AM   #2
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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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Unread 06-09-2013, 04:22 PM   #3
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Cut it right in half and cook it just like a pork butt.
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Unread 06-09-2013, 04:37 PM   #4
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Quote:
Originally Posted by CarolinaQue View Post
Cut it right in half and cook it just like a pork butt.
Amen...more bark that way....and I like bark....
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Unread 06-09-2013, 07:02 PM   #5
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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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Unread 06-09-2013, 08:12 PM   #6
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When are you cooking it mike?
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Unread 06-09-2013, 08:42 PM   #7
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Quote:
Originally Posted by CarolinaQue View Post
cook it just like a pork butt.
Exactly! Not much better than pulled beef in my book.
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Unread 06-10-2013, 07:53 PM   #8
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Quote:
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When are you cooking it mike?
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
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Unread 06-10-2013, 08:29 PM   #9
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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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Unread 06-10-2013, 10:48 PM   #10
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Quote:
Originally Posted by mikerobes View Post
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
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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Unread 06-11-2013, 07:27 AM   #11
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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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Unread 06-17-2013, 08:40 AM   #12
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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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