Chuck Roll Questions

Shiff · October 2017

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.

NPHuskerFL · October 2017

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.

Shiff · October 2017

@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.

lkapigian · October 2017

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 it

Shiff · October 2017

@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

fishlessman · October 2017

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

give it a good trim, theres a good clean center section about 10 pounds plus minus for a low and slow, the rest is good for burgers, beef stew, chili etc.

THEBuckeye · October 2017

That's a huuge chuck.

nolaegghead · October 2017

THEBuckeye said:

That's a huuge chuck.

Which weighs more? A pound of chuck or a pound of feathers?

lkapigian · October 2017

nolaegghead said:

THEBuckeye said:

That's a huuge chuck.

Which weighs more? A pound of chuck or a pound of feathers?

same as a henway

SamIAm2 · October 2017

lkapigian said:

nolaegghead said:

THEBuckeye said:

That's a huuge chuck.

Which weighs more? A pound of chuck or a pound of feathers?

same as a henway

More than a piecost?

lkapigian · October 2017

SamIAm2 said:

lkapigian said:

nolaegghead said:

THEBuckeye said:

That's a huuge chuck.

Which weighs more? A pound of chuck or a pound of feathers?

same as a henway

More than a piecost?

Ha!

nolaegghead · October 2017

lkapigian said:

nolaegghead said:

THEBuckeye said:

That's a huuge chuck.

Which weighs more? A pound of chuck or a pound of feathers?

same as a henway

What's a henway? Bwwwwaaahahahaa!

Shiff · October 2017

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?

Chuck Roll Questions

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