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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 11-03-2011, 10:12 AM   #1
BeaglesBBQ
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Default 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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Unread 11-03-2011, 10:25 AM   #2
WineMaster
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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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Unread 11-03-2011, 10:47 AM   #3
BeaglesBBQ
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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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Unread 11-03-2011, 11:27 AM   #4
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Beef Shoulder ~ 40+ lbs. ~ 250° - 275° ~ 26 hours. Well worth it!
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Unread 11-03-2011, 12:37 PM   #5
BeaglesBBQ
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now thats a nice hunkomeat. inspirational
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Unread 11-03-2011, 12:41 PM   #6
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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!

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Unread 11-03-2011, 12:47 PM   #7
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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!

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Unread 11-08-2011, 09:31 AM   #8
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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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