Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Chuck Roll Questions
Options
Shiff
Posts: 1,835
After reading the discussion about cooking a Chuck Roll, I decided that I wanted to give it a try. I went to Costco today and bought an 18 Lb Chuck Roll (Cert. Angus Beef, USDA Choice $3.79/lb).
I'm thinking about cutting it in half lengthwise and freezing 1/2 and cooking the other.
My plan is to cook at about 250 raised indirect until 160, then wrap in foil, and cook until it passes the tenderness check. Does anyone have an idea of how long it might take for a 9 lb roll? When I've done brisket it takes about 1.5 hours/lb but I don't know how long to expect on this hunk of beef.
My plan is to try and slice it like a brisket but I'll also probably pull some of it.
I'm thinking about cutting it in half lengthwise and freezing 1/2 and cooking the other.
My plan is to cook at about 250 raised indirect until 160, then wrap in foil, and cook until it passes the tenderness check. Does anyone have an idea of how long it might take for a 9 lb roll? When I've done brisket it takes about 1.5 hours/lb but I don't know how long to expect on this hunk of beef.
My plan is to try and slice it like a brisket but I'll also probably pull some of it.
Large BGE
Barry, Lancaster, PA
Barry, Lancaster, PA
Comments
-
It's tough to have your cake and eat it too. Sliced or pulled. You could get it to where it's right at the brink but it's a difficult task to have it both pulled and sliced.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
@NPHuskerFL,
Thanks for the advice. I'd prefer it sliced but pulled would be OK. I know there are a couple of different sections of the Chuck Roll and I thought that some parts might slice and others would better be pulled. I'm most interested in roughly how long it will take so I can plan when to put it on the egg.
Large BGE
Barry, Lancaster, PA -
I wouldn't cut it down, but freeze the left overs, half the fun is the big chunk o meat, there are also several cuts if meat in there....you could slice and pull, there are smaller sections that get done quicker...since you are foiling and choice about 1 hr per lb...but the meat will dictate ....you can always bump temp..
Any long cook I give my self a few hours of latitude , if its slow I bump it, if its fast I lower itVisalia, Ca @lkapigian -
@lkapigian,
I'm considering cutting it in half to make the cooking time less and I don't need that much cooked all at once. I'd rather cook the other half and eat it freshly cooked rather than as leftovers.
I'll probably cook it some day next week and am looking forward to it.
Thanks for the advice
Large BGE
Barry, Lancaster, PA -
Shiff said:@lkapigian,
I'm considering cutting it in half to make the cooking time less and I don't need that much cooked all at once. I'd rather cook the other half and eat it freshly cooked rather than as leftovers.
I'll probably cook it some day next week and am looking forward to it.
Thanks for the advice
fukahwee maineyou can lead a fish to water but you can not make him drink it -
-
THEBuckeye said:That's a huuge chuck.
______________________________________________I love lamp.. -
nolaegghead said:THEBuckeye said:That's a huuge chuck.Visalia, Ca @lkapigian
-
lkapigian said:nolaegghead said:THEBuckeye said:That's a huuge chuck.Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
SamIAm2 said:lkapigian said:nolaegghead said:THEBuckeye said:That's a huuge chuck.Visalia, Ca @lkapigian
-
lkapigian said:nolaegghead said:THEBuckeye said:That's a huuge chuck.
______________________________________________I love lamp.. -
Back to a question about a Chuck Roll.
I read that most people were wrapping it in foil at an IT of 160. Has anyone tried using butcher paper instead. Would it help preserve the bark better?
Large BGE
Barry, Lancaster, PA
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum