Chuck Roll Suggestions...............

Unknown

Haven't seen this type of meat talked about here so I thought I'd
ask since I was planning to cook one on Saturday. At 20 1/2 pounds I want to make sure I'm prepared. So far, all I have is to cook it till it reaches an internal temp between 160-170 degrees. At that point wrap the meat in foil and cook till it reaches 200 degrees. I guess I can push up the cooker heat to 300 at that point as I would for a Bostom Butt. I was hoping to pull it after two hours in a cooler.[p]Any help will be appreciated,
Howard

Unknown

You are on track. I have done lots of these. I would use some rub or something. When you foil it I usually like to dump some spicy sauce over the roll when you wrap it. [p]I have always cooked these things on WSM's. I had to foil to prevent the outside barking up to much and losing lots of good stuff. Not sure it is necessary in a ceramic cooker. But heck, take it to 195-200, it will be falling apart and wonderful no matter what you do with it. Plan on about 1 1/2 hours per pound at 225.

katman

Howard,
I keep looking for one of these but the help at the meat depts at the local supermarkets scracth and point me to the little chuck roasts. Anxious to hear how it turns out cause I'm going to keep looking.

Unknown

duck,[p]Thanks for the info. But you gotta be kidding!! I have a 20.5 lb piece of meat at 1.5 hrs/lb your talking 30 hrs......that can't be right???? Please tell me that isn't right :-)[p]Howard