Chuck Roll for dinner

With all the recent talk about cooking a Chuck Roll, I decided to give it a try. Bought an 18 pound one at Costco – USDA Choice, CAB.

 I decided to cut it in half and freeze the other half so that it would take less time to cook.  I watched some Youtube videos and decided to cut off 2 Chuck Eye steaks and freeze them for a future meal.

Here it is after being cut in half – didn’t require much trimming since it didn’t have a lot of fat.  Significantly less fat than a brisket.  Just a few pieces of silver skin and a little hard fat.

I prepared it like a Brisket and covered it with mustard then added a rub with salt and pepper.

It weighed about 8 pounds and I put it on the BGE around 7:15 this morning.  Cooked it at around 250 raised indirect

Around 3 PM it reached 160 IT. I put it in a metal pan and added some bouillon and covered it with foil and returned it to the egg.

Around 4:45 it probed tender and was about 205 IT.  I FTC’d it for about an hour.  I decided to slice it into chunks and tried various parts of the roll and it was really great with lots of nice bark.

Definitely worth the time and it came out better than any brisket that I have made in the past.  Not sure I will ever cook a brisket again.