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Chuck Roll Advise

lkapigianlkapigian Posts: 1,221
Doing a 60 pound pig and 25 pound Chuck Roll Saturday, done enough pigs I can cheat to hit my time target....Goal is 4 pm eating time, was planning on cooking 295 ish to 160 and wrap in foil pan to braise ( I know ) and pull later....am I better off planning on an overnighter or if I roll @ 5 am and cooking hot , can I pull it off in 11 hours....@sgh or any others, help is appreciated
Visalia, Ca

Comments

  • lkapigianlkapigian Posts: 1,221
    Another question, would I be better doing a clod? Would cutting either down lower the quality of the final product? Plenty of real estate for any method ...thanks in advance.....
    Visalia, Ca
  • GregWGregW Posts: 1,185
    That's what I call going big on a cook. 
    I've never attempted such a big cook.
    I can't offer any recommendations, but I'm standing by for the pictures of your cook. 
  • lkapigianlkapigian Posts: 1,221
    GregW said:
    That's what I call going big on a cook. 
    I've never attempted such a big cook.
    I can't offer any recommendations, but I'm standing by for the pictures of your cook. 
    Ill be posting progress pics ...pig, no worries all on my Klose Pit
    Visalia, Ca
  • lkapigianlkapigian Posts: 1,221
    Bump, hoping @SGH will chime in, can I cut the roll down into smaller roasts without affecting the end product and speed up the cook, or keep it whole and plan on 20 hours..any input is appreciated 
    Visalia, Ca
  • fishlessmanfishlessman Posts: 20,311
    lkapigian said:
    Bump, hoping @SGH will chime in, can I cut the roll down into smaller roasts without affecting the end product and speed up the cook, or keep it whole and plan on 20 hours..any input is appreciated 
    i just use the center section, about 12 to 14 pounds worth for pulled beef. theres alot of meat that thins out on the edges and i get that ground up. never tried a hot cook and never timed one, have just cooked to 210 internal and pulled low and slow
  • lkapigianlkapigian Posts: 1,221
    Thanks @fishlessman maybe ill just get 20 pounds of chuck roast as I need more than 14 pounds 
    Visalia, Ca
  • fishlessmanfishlessman Posts: 20,311
    lkapigian said:
    Thanks @fishlessman maybe ill just get 20 pounds of chuck roast as I need more than 14 pounds 
    the center of a chuck roll is very clean meat, get 2 or 3 of those, thats what my butcher gets for me and sells the rest ground or course grind the rest for chili
  • lkapigianlkapigian Posts: 1,221
    Thanks again @fishlessman
    Visalia, Ca
  • lkapigianlkapigian Posts: 1,221
    Pig Waiting Its Fate
    Visalia, Ca
  • lkapigianlkapigian Posts: 1,221
    Just put the whole chuck roll on, transfer it to my pit tomorrow
    Visalia, Ca
  • Standing by to see how both turn out...
  • lkapigianlkapigian Posts: 1,221
    Pig In The Hole
    Visalia, Ca
  • lkapigianlkapigian Posts: 1,221
    edited January 16
    Finshed off well along with a most excellent Chuck Roll..IMHO easier and better than Brisket threw in some smoked Mac and cheese 
    Visalia, Ca
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