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Chuck Roll Advise
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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 @lkapigian
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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 @lkapigian
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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 PitGregW 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.Visalia, Ca @lkapigian -
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 appreciatedVisalia, Ca @lkapigian
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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 slowlkapigian 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
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Thanks @fishlessman maybe ill just get 20 pounds of chuck roast as I need more than 14 poundsVisalia, Ca @lkapigian
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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 chililkapigian said:Thanks @fishlessman maybe ill just get 20 pounds of chuck roast as I need more than 14 pounds
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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Just put the whole chuck roll on, transfer it to my pit tomorrow
Visalia, Ca @lkapigian -
Standing by to see how both turn out...
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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 @lkapigian
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