Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Beef chuck roll

ThumpaThumpa Posts: 2
I'm smoking a chuckie  for the first time. 18lbs in cryovac from Sam's. I have been researching other posts. Looking for a few tips. Smoke the whole thing, or cut into in sections? Any school of thought on hours per pound? I know to shoot for 205 I.T. for best shredding...Any other tips appreciated. Thanks!

Comments

  • Black_BadgerBlack_Badger Posts: 1,182
    I have looked everywhere for a Chuck roast that size, but never find anything over ~4#. Can you post a pic? Well be watching this thread with interest...
    Finally back in the Badger State!

    Middleton, WI
  • ThumpaThumpa Posts: 2
    I have looked everywhere for a Chuck roast that size, but never find anything over ~4#. Can you post a pic? Well be watching this thread with interest...
    Will do!
  • shtgunal3shtgunal3 Posts: 3,473
    I would cut it in half or thirds to reduce cooking time.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • ChubbsChubbs Posts: 6,692
    Look up pepper stout beef. Great way to cook it
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • fishlessmanfishlessman Posts: 19,279
    Thumpa said:
    I'm smoking a chuckie  for the first time. 18lbs in cryovac from Sam's. I have been researching other posts. Looking for a few tips. Smoke the whole thing, or cut into in sections? Any school of thought on hours per pound? I know to shoot for 205 I.T. for best shredding...Any other tips appreciated. Thanks!
    what ive done with them that size is cut the chuck eye roast out, about 10 to 11 pounds for the pulled beef and grind the rest. i go even a little higher in temp, 210/215. when you get it out of the cryo there will be some flaps and fatty areas that you will probably want to remove, the center is really clean, free of heavey fat and stringyness
Sign In or Register to comment.
Click here for Forum Use Guidelines.