Beef Chuck Roll

BigBuford

Who has cooked Beef Chuck Roll for pulled beef sandwiches?
If your answer is yes, what was your method?

Photo Egg

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Lots of great info here that would work. https://eggheadforum.com/search?Search=Pulled+beef


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lkapigian

I do Chuck Roll all the time, easy way to feed a crowd , zero trim ,I just go SPG, sometimes inject …just let it rock till the bark is set, into a pan cover with foil till the finish , probe tender..I run 200-225, bump the finish if I’m pushed for time, usually 20 hours ish 

BigBuford

They look like they would be delicious. 

What are the weights of those pieces of meat?

Langner91

Also, search for "Pepper Stout Beef". It will work with Chuck Roll also.

Nothing better.  I eat it on sammiches, over rice, over spätzle, and I make tacos out of it.

I think I like it better than brisket!

lkapigian

BigBuford said:

They look like they would be delicious. 

What are the weights of those pieces of meat?

Usually around 30 pounds +~

BigBuford

Wow, those five hunks of meat would be around 150lbs. 
This would feed a small army. 

lkapigian

BigBuford said:

Wow, those five hunks of meat would be around 150lbs. 
This would feed a small army. 

Lol, yes, here is one the following week ( did these in a pan start to finish)

BigBuford

How do you like the pan method?

lkapigian

BigBuford said:

How do you like the pan method?

Works great when you have that many, albeit you will fill the pan up with Jus real quick …I’m going to take some hotel pans and braze in a bras valve for draining while still on the pit 

6baluts

- I have really got to do a couple of these.
- @Ikapigian that really looked like a great cook to feed the masses.
- I have done multiple briskets and shoulder clods in the past but never beef chuck roll. Having a family reunion next May and I think this just might be the ticket.
@BigBuford thanks for this post.