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Old 06-10-2008, 11:36 AM   #1
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Chuck Roll Advice Needed - Cook Pics Added!!

Ok Guys and Gals.... I need help

I am cooking butts in a couple of days (yes.. all the product from the big butt cook is GONE) and I decided to pick up a Chuck Roll and try it. I have never done one of these before.

It weighs in at roughly 21 lbs... I was planning to throw it on with the butts that will cook at 250 degrees. I am looking for pulled beef when I am done... to what temps should I cook it to? Foil?

Thanks
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Old 06-10-2008, 11:37 AM   #2
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wow, I'd be really nervous about dry outside meat and raw inside meat.
I'd chop that sucker into more manageable pieces.
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Old 06-10-2008, 02:32 PM   #3
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According to Chris over at VWBB, it can be done in the WSM. Check out: http://www.virtualweberbullet.com/chuckroll.html

That was a huge chuck roll. If it were me, I'd be chopping that sucker into 4-5 smaller hunks. I've done chuck roasts and chuck rolls and I usually foil @ 165. But a lot of people won't foil. Take it to 200-205 for shredded/pulled beef. Be careful, chuck rolls take ~3 hours per lb. Another reason to chop that sucker into smaller roasts, you'll be cooking it for a week.
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Old 06-10-2008, 05:48 PM   #4
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Gary,
Cut it up 3 equal pieces, rub and cook as you would a butt. At 165 foil and continue to cook until it hits 195. At that point 'check' for doneness by sticking a fork in it and give it a twist, continue to do this every 5 until it passes the fork twist test. Once they do, let them rest for at least a couple hour, they really need the rest in my opinion. Then pull as you would a butt. The meat on the chucks is stringy and veiny and it will take a little longer to pull than a butt and you may have to run a knife across the pulled meat as to not to have long stringy pieces. However, shredded chuck is worth every bit of the effort and time it takes to cook in my opinion!

I've heard about the 3hr lb rule but have never had one take that long.

Here's a recent 8.5lber.

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Old 06-10-2008, 06:37 PM   #5
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Great thread! Thanks for the tips Larry
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Old 06-10-2008, 07:02 PM   #6
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I've cooked them on the WSM and left them whole... but that takes a looooooonnnnnnnggggg time. If no one will be around to see the 'big chuck', cut it into pieces the size of your butts. It cooks just like a butt... don't foil it.
Size only matters if someone else gets to see it. LOL
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Old 06-11-2008, 05:42 AM   #7
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Quote:
Originally Posted by Finney
I've cooked them on the WSM and left them whole... but that takes a looooooonnnnnnnggggg time. If no one will be around to see the 'big chuck', cut it into pieces the size of your butts. It cooks just like a butt... don't foil it.
Size only matters if someone else gets to see it. LOL
The problem with keeping them whole vs. cutting them into smaller pieces is you lose alot of bark coverage and a 21lb hunk of meat is a handful to be foiling etc......

In my opinion chucks do not cook anything like a butt and foiling greatly benefits the finished product.
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Old 06-12-2008, 07:33 AM   #8
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The Chucker is on... I cut it into 3 pieces... I really wanted to do the thing whole, but I didn't want it to be too far behind the butts. Cooker is running at 250 steady with a load of cherry wood.

I only did 2 cases of butts today 147 lbs... so it should be an easy day.

Will post pics later!
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Old 06-12-2008, 06:42 PM   #9
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here they are ....

started with 21 lbs of chucker.. ended up with 12 lbs beef BBQ... I am happy with results...

also cooked 16 butts today

I be tired




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Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

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Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
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Old 06-12-2008, 07:30 PM   #10
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wow....rolls are boneless aren't they? seems like a lot of fat and tissue loss. Of course, I think the price you charge for bbq beef could be pretty high as well, but I was thinking you'd get a little bit better yield.
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