Anyone smoked a Chuck Roll?

[AdamN]

Spotted a few Chuck Rolls at the grocery, I had no idea what it was other than a big hunk of beef. These are between 18 and 20 pounds each. They have them marked down about half the original price $2.?? a pound regular $4.?? a pound.

From what ive read its basicly the shoulder, similar to a pork shoulder (butt)

One question, would it be a good idea to divide it into 2, 9 pound hunks to get a little better smoke, more bark??

If they are still there when I go home tonight Ill get one.

[Brass Nazi]

Those are the whole cuts that they get chuck roasts from correct? If so you can cut it into large hunks and smoke dat thang.

[MONTEGOD7SS]

Roughly 2.1secs on Google brought this up.

http://www.virtualweberbullet.com/chuckroll.html

Seems like a good candidate for Q to me!

[AdamN]

Yea I found that, just curious if anyone here has done one.

[MONTEGOD7SS]

Did ya see this one? More of the same, but sure looks like a good way to feed a whole buncha people.

http://www.peoriacustomcookers.com/new/recipes/chuckroll.html

I amazes me that some of this stuff takes almost a full day to cook right, but man I bet it's good when it's done!

[Werdna]

$2/lb ain't too shabby for a whole bnls chuck. I'd get one, you can smoke half, make a couple roasts, etc. Be sure to remove the chuck eye steaks for yourself, very tender and good eatin. Can use the trim for stew meat, or just divide it in two halves and make a lot of 'que.

Don't forget to pull those chuck eye steaks, for real. :thumbsup:

[AdamN]

Monte ive slow cooked some briskets and pork butts and they turn out great. Ill pull out enough for a couple days and freeze the rest.

Every couple weeks thaw some out and its as good as the day it was cooked.


Werdna; considering my lack of experience, where is the chuck eye steaks on a hunk of meat like that??

[Werdna]

I've been meaning to get some pics for the last week, been kinda hectic and forgot my camera at the casa a couple times. I will try to get some on friday.

Pretty much you will get ABOUT 3 or so inches of chuckeye that I would consider to be tender enough for steaks. I say ABOUT because it all depends on the size of the chuck you're working with. Mbradst could probably explain the technical details a little better than I can, I'm a young buck when it comes to meat cutters but he has been doing it a while longer.

Anywho, I'mma try to get some pics, should be posted friday night I hope.

[AdamN]

Thanks Werdna, I got one chuck roll and smoked the whole thing.

Any pics/tips would be great, I may be getting another in the future, this one was/is pretty good.