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Chuck roll question(s)

sheetmetalpete
sheetmetalpete Posts: 280
in EggHead Forum

My local grocery store had chuck rolls on sale so naturally I had to pick up a couple of them.  I've read some threads here already but I still have a couple questions:

1. Will a 20# chuck roll fit on a Large grate?  Or will I have to trim it?

2. Assuming a 300 deg dome temp, how long might you expect it to take?  I know every cook is different - Just looking to ballpark it.  Will I be close with 12 hours?

Thanks!

Glencoe, Minnesota
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    edited October 2017
    I have done up to 30# Chuck Roll on mine- I never trim and do inject with a @RRP type of Aus Joues..12 Hours is doable if it is a choice, the select run a little slower......I run mine to over 200 to Pull....One note that Roll is So Tall make sure your Dome Thermo is Far away enough from the protein or you will get a false  reading..If Possible I measure Grate Temp though there may be No Grate Area with that large of a cut..........I usually plan on 20 hours start to finish including cooler/oven rest time
    Visalia, Ca @lkapigian
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  • sheetmetalpete
    sheetmetalpete Posts: 280
    Thanks.  Now I need to schedule it for this weekend.  :)
    Glencoe, Minnesota
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  • lkapigian
    lkapigian Posts: 11,549
    sheetmetalpete said:
    Thanks.  Now I need to schedule it for this weekend.  :)
    It is a fun Very Forgiving cook, I like it better than Brisket- Enjoy the ride
    Visalia, Ca @lkapigian
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited October 2017
    Do you mix anything with it when you pull it?

    For instance, I mix my pulled pork with a very light home made NC Cider sauce.  You can't even see it on the meat, but the cider vinegar seems to punch up the flavor a bit.

    Is there any juice, salt, liquid, spice that helps with the beef (short of mixing it all with BBQ sauce which I'm not a fan of.)
    LBGE/Maryland
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  • lkapigian
    lkapigian Posts: 11,549
    KiterTodd said:
    Do you mix anything with it when you pull it?

    For instance, I mix my pulled pork with a very light home made NC Cider sauce.  You can't even see it on the meat, but the cider vinegar seems to punch up the flavor a bit.

    Is there any juice, salt, liquid, spice that helps with the beef (short of mixing it all with BBQ sauce which I'm not a fan of.)
    No BBQ sauce .just a good Aus Jous
    Visalia, Ca @lkapigian
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  • 4Runner
    4Runner Posts: 2,948
    edited October 2017
    What is a chuck roll?  Is that a chuck roast?   Thought I should ask since this post has "forced" me to order one from my local Sam's Club and I pick it up on Friday.   :)
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • sheetmetalpete
    sheetmetalpete Posts: 280
    4Runner said:
    What is a chuck roll?  Is that a chuck roast?   Thought I should ask since this post has "forced" me to order one from my local Sam's Club and I pick it up on Friday.   :)
    I'm not that great with cow anatomy but I know it's a boneless hunk-o-meat out of the shoulder.  I believe it's the source of the chuck eye.
    Glencoe, Minnesota
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  • OmahaOne
    OmahaOne Posts: 154
    4Runner said:
    What is a chuck roll?  Is that a chuck roast?   Thought I should ask since this post has "forced" me to order one from my local Sam's Club and I pick it up on Friday.   :)
    Here is a chart that should help..
    XL BGE - Indianapolis, IN
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  • 4Runner
    4Runner Posts: 2,948
    My question I poorely phrased.   How do I get one?  I wonder if what I ordered from Sam’s is it.  Oh well, I’m going to smoke the hell out of it and hope for the best. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • lkapigian
    lkapigian Posts: 11,549
    4Runner said:
    My question I poorely phrased.   How do I get one?  I wonder if what I ordered from Sam’s is it.  Oh well, I’m going to smoke the hell out of it and hope for the best. 

    It is my Favorite Egg Cook, and even better on a Stick, just more babysitting .........Best Beef Bang for The Buck...Every bit as forgiving as a Boston Butt and will feed an army...This is my Go To Beef Protein for sure
    Visalia, Ca @lkapigian
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  • Shiff
    Shiff Posts: 1,835
    I'm curious about Chuck Rolls. I've seen them at some local stores but never tried one.  Some people use them for pulled beef, but is it possible to just slice it like a brisket?  Is part of it better served slice and other parts better pulled?

    I've also heard about chuck clods, but don't know how they differ from a roll. I didn't see the clod on that meat cut chart.
    Large BGE
    Barry, Lancaster, PA
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  • Shiff
    Shiff Posts: 1,835
    I had hoped someone would reply to my post above about a Chuck Roll.  I was at BJs yesterday and they had an 18 pound one for $4.00/pound.  Is that around the usual price?
    Large BGE
    Barry, Lancaster, PA
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  • lkapigian
    lkapigian Posts: 11,549
    Shiff said:
    I'm curious about Chuck Rolls. I've seen them at some local stores but never tried one.  Some people use them for pulled beef, but is it possible to just slice it like a brisket?  Is part of it better served slice and other parts better pulled?

    I've also heard about chuck clods, but don't know how they differ from a roll. I didn't see the clod on that meat cut chart.
    Yes you can slice, but there are several different cuts in there, IMO you might as well break it down and cook seperatly..but there are places that serve the roll like a brisket , just pull it a few degrees earlier when it probes like buttah
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,549
    Shiff said:
    I had hoped someone would reply to my post above about a Chuck Roll.  I was at BJs yesterday and they had an 18 pound one for $4.00/pound.  Is that around the usual price?
    Around here select is around 3 choice 350ish...I saw a 31 pound choice today for 108
    Visalia, Ca @lkapigian
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  • Shiff
    Shiff Posts: 1,835
    @lkapigian,

    Thanks for the info.  The one at BJs (they were USDA Choice) seemed a little expensive so I guess I'll wait until I get to Restaurant Depot to see what they are charging.
    Large BGE
    Barry, Lancaster, PA
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  • lkapigian
    lkapigian Posts: 11,549
    Shiff said:
    @lkapigian,

    Thanks for the info.  The one at BJs (they were USDA Choice) seemed a little expensive so I guess I'll wait until I get to Restaurant Depot to see what they are charging.
    Nice thing, there is no waste where you are tossing expensive fat in the trash like a brisket
    Visalia, Ca @lkapigian
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  • 4Runner
    4Runner Posts: 2,948
    edited October 2017
    lkapigian said:
    4Runner said:
    My question I poorely phrased.   How do I get one?  I wonder if what I ordered from Sam’s is it.  Oh well, I’m going to smoke the hell out of it and hope for the best. 

    It is my Favorite Egg Cook, and even better on a Stick, just more babysitting .........Best Beef Bang for The Buck...Every bit as forgiving as a Boston Butt and will feed an army...This is my Go To Beef Protein for sure
    @lkapigian - 20 hours in at 250....23# chuck roll.  Thanks for giving me the push to try this. Smells amazing. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • lkapigian
    lkapigian Posts: 11,549
    4Runner said:
    lkapigian said:
    4Runner said:
    My question I poorely phrased.   How do I get one?  I wonder if what I ordered from Sam’s is it.  Oh well, I’m going to smoke the hell out of it and hope for the best. 

    It is my Favorite Egg Cook, and even better on a Stick, just more babysitting .........Best Beef Bang for The Buck...Every bit as forgiving as a Boston Butt and will feed an army...This is my Go To Beef Protein for sure
    @lkapigian - 20 hours in at 250....23# chuck roll.  Thanks for giving me the push to try this. Smells amazing. 
    Awesome @4Runner , you will be pleased 
    Visalia, Ca @lkapigian
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  • Shiff
    Shiff Posts: 1,835
    Looking forward to any photos from recent cooks.  I've added Chuck Roll to my todo list - sounds like a nice one to try.
    Large BGE
    Barry, Lancaster, PA
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  • 4Runner
    4Runner Posts: 2,948
    lkapigian said:
    4Runner said:
    lkapigian said:
    4Runner said:
    My question I poorely phrased.   How do I get one?  I wonder if what I ordered from Sam’s is it.  Oh well, I’m going to smoke the hell out of it and hope for the best. 

    It is my Favorite Egg Cook, and even better on a Stick, just more babysitting .........Best Beef Bang for The Buck...Every bit as forgiving as a Boston Butt and will feed an army...This is my Go To Beef Protein for sure
    @lkapigian - 20 hours in at 250....23# chuck roll.  Thanks for giving me the push to try this. Smells amazing. 
    Awesome @4Runner , you will be pleased 
    lkapigian said:
    4Runner said:
    lkapigian said:
    4Runner said:
    My question I poorely phrased.   How do I get one?  I wonder if what I ordered from Sam’s is it.  Oh well, I’m going to smoke the hell out of it and hope for the best. 

    It is my Favorite Egg Cook, and even better on a Stick, just more babysitting .........Best Beef Bang for The Buck...Every bit as forgiving as a Boston Butt and will feed an army...This is my Go To Beef Protein for sure
    @lkapigian - 20 hours in at 250....23# chuck roll.  Thanks for giving me the push to try this. Smells amazing. 
    Awesome @4Runner , you will be pleased 
    My timing was off.  I lit the Egg around 3 yesterday but didn't put on the monster until 7pm and forgot to reset my Stoker X software so it included the 3 hour pregame workout.  Just pulled it at 200 IT now so 20 hour on the Egg.  Wrapped and in oven until dinner tonight.  The Au jus/gravy is good but very strong....will add water after separating fat.  Crust is outstanding and the whole thing just jiggles....did have to nibble on a piece that was "falling off" and it was wonderful.  Might be my go to for big groups now.  23# for $104
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • 4Runner
    4Runner Posts: 2,948
    sheetmetalpete said:

    My local grocery store had chuck rolls on sale so naturally I had to pick up a couple of them.  I've read some threads here already but I still have a couple questions:

    1. Will a 20# chuck roll fit on a Large grate?  Or will I have to trim it?

    2. Assuming a 300 deg dome temp, how long might you expect it to take?  I know every cook is different - Just looking to ballpark it.  Will I be close with 12 hours?

    Thanks!

    My 23# plus fit easily.  I use the oval plate setter so I only have small gaps on either side.  I position the roll east to west and my plate setter was running north to south.  This allowed my to place my grate temp probe south and not get direct heat.  The exposed ends of the roll didn't mind the exposure one bit.   I ran mine at 250 for 20 hours to hit IT of 200. I would start earlier than you think as it will always hold for you.  Good luck  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • 4Runner
    4Runner Posts: 2,948

    Shiff said:
    Looking forward to any photos from recent cooks.  I've added Chuck Roll to my todo list - sounds like a nice one to try.
    I'll try and remember a pic before we tear into it.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • lkapigian
    lkapigian Posts: 11,549
    4Runner said:
    lkapigian said:
    4Runner said:
    lkapigian said:
    4Runner said:
    My question I poorely phrased.   How do I get one?  I wonder if what I ordered from Sam’s is it.  Oh well, I’m going to smoke the hell out of it and hope for the best. 

    It is my Favorite Egg Cook, and even better on a Stick, just more babysitting .........Best Beef Bang for The Buck...Every bit as forgiving as a Boston Butt and will feed an army...This is my Go To Beef Protein for sure
    @lkapigian - 20 hours in at 250....23# chuck roll.  Thanks for giving me the push to try this. Smells amazing. 
    Awesome @4Runner , you will be pleased 
    lkapigian said:
    4Runner said:
    lkapigian said:
    4Runner said:
    My question I poorely phrased.   How do I get one?  I wonder if what I ordered from Sam’s is it.  Oh well, I’m going to smoke the hell out of it and hope for the best. 

    It is my Favorite Egg Cook, and even better on a Stick, just more babysitting .........Best Beef Bang for The Buck...Every bit as forgiving as a Boston Butt and will feed an army...This is my Go To Beef Protein for sure
    @lkapigian - 20 hours in at 250....23# chuck roll.  Thanks for giving me the push to try this. Smells amazing. 
    Awesome @4Runner , you will be pleased 
    My timing was off.  I lit the Egg around 3 yesterday but didn't put on the monster until 7pm and forgot to reset my Stoker X software so it included the 3 hour pregame workout.  Just pulled it at 200 IT now so 20 hour on the Egg.  Wrapped and in oven until dinner tonight.  The Au jus/gravy is good but very strong....will add water after separating fat.  Crust is outstanding and the whole thing just jiggles....did have to nibble on a piece that was "falling off" and it was wonderful.  Might be my go to for big groups now.  23# for $104
    This is what I do for any group event...congratulations
    Visalia, Ca @lkapigian
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  • 4Runner
    4Runner Posts: 2,948
    edited October 2017
    Very rich and very delicious.   Boys said I should do this instead of brisket from now on.  Full size tin. 


    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • lkapigian
    lkapigian Posts: 11,549
    4Runner said:
    Very rich and very delicious.   Boys said I should do this instead of brisket from now on.  Full size tin. 


    Great job @4Runner looks spot on
    Visalia, Ca @lkapigian
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  • Shiff
    Shiff Posts: 1,835
    Thanks for the picture. That is definitely now on my todo list.

    Large BGE
    Barry, Lancaster, PA
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