Chuck roll

BeaglesBBQ · 11-03-2011, 10:12 AM

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.

WineMaster · 11-03-2011, 10:25 AM

If ya smoke it whole, it will take All Day depending on size and temp. I did one and took 19.5 hrs

BeaglesBBQ · 11-03-2011, 10:47 AM

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.

posey's_pork_pit · 11-03-2011, 11:27 AM

Beef Shoulder ~ 40+ lbs. ~ 250° - 275° ~ 26 hours. Well worth it!

BeaglesBBQ · 11-03-2011, 12:37 PM

now thats a nice hunkomeat. inspirational

WineMaster · 11-03-2011, 12:41 PM

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!

Dan

BobBrisket · 11-03-2011, 12:47 PM

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!

Bob

BeaglesBBQ · 11-08-2011, 09:31 AM

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

11-03-2011, 10:12 AM	#1
BeaglesBBQ On the road to being a farker Join Date: 10-24-11 Location: Richmond Virginia Downloads: 0 Uploads: 0	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.

11-03-2011, 10:25 AM	#2
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	If ya smoke it whole, it will take All Day depending on size and temp. I did one and took 19.5 hrs __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

11-03-2011, 10:47 AM	#3
BeaglesBBQ On the road to being a farker Join Date: 10-24-11 Location: Richmond Virginia Downloads: 0 Uploads: 0	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. __________________ Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer

11-03-2011, 11:27 AM	#4
posey's_pork_pit is one Smokin' Farker Join Date: 05-11-10 Location: Doraville GA Downloads: 5 Uploads: 0	Beef Shoulder ~ 40+ lbs. ~ 250° - 275° ~ 26 hours. Well worth it! __________________ Super fast Purple Thermapen Custom Reverse Flow 55 Gallon Drum Offset Weber SS Performer date code EE Weber 18 and 22.5 OTS Kettle w/Marty's handles Smokey Joe Silver w/wooden handle a.k.a. Mini Me Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce.

11-03-2011, 12:37 PM	#5
BeaglesBBQ On the road to being a farker Join Date: 10-24-11 Location: Richmond Virginia Downloads: 0 Uploads: 0	now thats a nice hunkomeat. inspirational __________________ Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer

11-03-2011, 12:41 PM	#6
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	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! Dan __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

11-03-2011, 12:47 PM	#7
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	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! Bob __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

11-08-2011, 09:31 AM	#8
BeaglesBBQ On the road to being a farker Join Date: 10-24-11 Location: Richmond Virginia Downloads: 0 Uploads: 0	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 __________________ Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer

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