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.

Time & Temps for Chuck Roll

RollocksRollocks Posts: 570
edited 6:17PM in EggHead Forum
I'm getting ready to slow clook my first chuck roll tommorrow. It is just over 12 lbs. I would like to to hear from others who have cooked these on the egg. What temperature and and how long it took to cook.

Also what cooking method was used, such as wrapping in foil, and letting rest in cooler.

I'm trying decide if I should cook and have ready prior to the Mother's day party on Sunday and just reheat and serve or try to time it to be done just in time to eat.

Rollocks
Sign In or Register to comment.
Click here for Forum Use Guidelines.