Chuck Roll Advise

lkapigian

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

lkapigian

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.....

GregW

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. 

lkapigian

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

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 appreciated 

fishlessman

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

lkapigian

Thanks @fishlessman maybe ill just get 20 pounds of chuck roast as I need more than 14 pounds 

fishlessman

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

lkapigian

Thanks again @fishlessman

lkapigian

Pig Waiting Its Fate

lkapigian

Just put the whole chuck roll on, transfer it to my pit tomorrow

mmiladinov

Standing by to see how both turn out...

lkapigian

Pig In The Hole

lkapigian

Finshed off well along with a most excellent Chuck Roll..IMHO easier and better than Brisket threw in some smoked Mac and cheese