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Chuck Roll

TakTak Posts: 136
Hi guys....going to Restaurant Depot to pick up Chuck Roll that is on sale....has anyone cooked with it or cut it up?....trying to get some ideas on how to use it....thanks!!!!


  • lkapigianlkapigian Posts: 4,777
    I do them all the time...20- 30 pounders makes great pulled beef....Inject with beef broth butter and seasonings...i typically rub with SPG or Montreol Steak ...225 dome , wrap 160 to 170 remove around 200..i do put it in a pan after I wrap, there is a ton of juice in there ...only trimming I do is silverskin here is 300 pounds I did a while back

    Visalia, Ca
  • TakTak Posts: 136
    wow....looks great!!! it not worth breaking it down for some steaks and roasts?.....

  • lkapigianlkapigian Posts: 4,777
    Tak said:
    wow....looks great!!! it not worth breaking it down for some steaks and roasts?.....

    You certainly can, and save some coin anytime you break down your own primal you save ....I do a lot of cooks for groups and this is ideal for me--I can serve 60 with 1 and do it on a large
    Visalia, Ca
  • TakTak Posts: 136
    Great!!....thanks for the info....gonna give it a try and see how it works out....thanks for the info!!!
  • ShiffShiff Posts: 1,753
    One of my favorite cuts.  I generally cutout the Chuck Eye portion (There are a lot of videos on Youtube to help you) for use as steaks or a roast and then cut the rest roughly in half.  I generally freeze one of the halves and cook the other like a brisket.  Around here, you can get them at Costco (have to ask the meat people for them) or BJs.  I've also bought them at Restaurant Depot.
    Large BGE
    Barry, Lancaster, PA
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