Chuck Roll !

[ScottyDaQ]

Thinking of putting a Chuck Roll on tonight.
How do you eat it? Pulled like pork, or sliced like brisket? Simple sammies? Sauce?
Any other tips?

 

[LarryWolfe]

Foil it a bit later than pork. Chuck rolls are pretty greasy, but very good!

 

[Steve McMurtry]

I'm doing one as we speak, on hour #12
Should be ready for the cooler in about 2 hours
All I do, is rub the night before, inject with worster and a little cheap red wine.(Thanks Larry)
Flip half way thru, foil at 165 and add 3/4 cup of bullion, and take it off at 195 and rest for a couple of hours.
Then pull away and enjoy

Cheers

 

[Nick Prochilo]

Did you meet the brother....dinner!

 

[ScottyDaQ]

Parents dropped by today so I'll prolly start it on Sunday so we can enjoy the sammiches while watching the fireworks. Thanks !

 

[ScottyDaQ]

Butcher didn't have one. He had a 12 pound packer though... So I just went with that.

That'll teach me to not call ahead. :badgrin:
It's still on the plan though!

 

[Finney]

A good horsey sauce is always good with chuckie. :!:

 

[ScottyDaQ]

Yeah ! I was thinking that or Chipolte Mayo ... if I can find some damn powder ! I haven't tried Shaws yet. They usually have more ethnic foods than the other places I usually go to. They are the only place that carries Goyo mojo round here.

 

[ScottyDaQ]

Cool! I have plenty of the canned ones. I thought you had to use the powder. Sweet !