Saucier Posted July 27, 2008 Report Share Posted July 27, 2008 Well, I had to try this chuck roll thing... I got a 16 pounder from Sam's Club. It looked pretty lean. I put it on at 8:00 last night @ 200. Slathered with mouse-turd and sprinkled with Tony's was the only prep done. 12 hours later it was at 152 or so. I cranked it up to 260 or so, and 230 it was @ 190. Pulled it off, gave it a foil shirt and a terry cloth jacket in an igloo coffin for a 4 hour rest. Have not pulled it yet... Will disclose the results. Here is what it looked like coming off the cooker.. Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 27, 2008 Report Share Posted July 27, 2008 Yes, please, Saucy. I'd like some of that. Just a little. And some horseradish, I think. Open face would be fine, thanks. Tomato? Oh, yes thanks! That would be great. Quote Link to comment Share on other sites More sharing options...
Saucier Posted July 27, 2008 Author Report Share Posted July 27, 2008 Sanny The pic you saw was not the right one, Image shack is acting up.. The one posted now is correct for your drooling pleasure... Our guests canceled out last minute... Wanna come over? We will prepare the guest suite for an overnighter if you want.. Lil martini action too!! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 27, 2008 Report Share Posted July 27, 2008 They look leaner than they are The meat is awesome once you pull it. While there is a decent amount of fat layered through this big monster, I find the finished pull, after you discard the fat, to be extremely tender, and less "wet" with fat than pork. Its not dry by any stretch, but just not as greasy as pulled pork is. Sanny, you have to try one if you haven't. Maybe another fence party? Ill give you my address to send the crew So, lets see the end result! Quote Link to comment Share on other sites More sharing options...
Saucier Posted July 27, 2008 Author Report Share Posted July 27, 2008 Woah Woah... This was friggin GREAT!! FM you were right! Bye Bye Brisket!! What an awesome cut for the KK. It pulled just like a butt when done, but less fat. I only ended up with a couple handfuls at worst... Started 16 lbs, ended 9lb6. That mustard slather is a super bark maker too. The bark was tangy and flavorful. You would not be able to tell its mustard at all ( I don't like it). I didn't let my wife see me prep it, and after the first wonderful bite of bark I queried her as to what she thought it was done with, and she would not believe it was mustard LOL.. I have read some think that brisket has a "beefier" flavor, I would submit this is more likely peculiar to the particular roast you have then the cut in general. This roast had a deep beef / oak flavor to die for.. The beef flavor was singing a heavenly trio with the oak & mustard slather. Also reading some think that low & slow is not necessary, I would further submit that this down home flavor, the one that makes you close your eyes a little and grin (even when alone) is specifically derived from the low & slow process as opposed to high heat. Kind of like a glass of Gentleman Jack in a crystal glass. It can be made fast too, and its passable... But there is room for improvement I will be doing more of these in the near future! My wife suggested if she showed up at work with one of these, she might get promoted! LOL Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 27, 2008 Report Share Posted July 27, 2008 Way to go, Saucy! You made the lovely Mrs Saucy happy, too! Excellent. Just a little piece of that part over there would be fine. Yes, just that one. Oh very good! Please pass the tomatoes. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 27, 2008 Report Share Posted July 27, 2008 Man, I don't believe you! Your gonna have to prove it to me by sending me a nice big sample..hehehe! One of these days I am gonna get a chuck roll and try it! Hopefully one smaller than 16lbs can be had! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 28, 2008 Report Share Posted July 28, 2008 If all they have are big ones, you can cut them into smaller roasts and freeze for later. Someone (leejp?) posted some time ago that he had been doing just that, and was cooking some as small as 5-10# if i recall correctly. I went the other route, and cooked it whole. I decided food-savered bags of finished product were better, since the wife is severely challenged in the kitchen. This way, she can make anything from roast beef, with potatoes and gravy to quesadillas out of it Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted July 28, 2008 Report Share Posted July 28, 2008 And our Flamin' Monkey And our Flamin' Monkey posted this site a while back that shows many creative ways to cut and use the different components of the chuck. Everything from steaks to roasts... Great site. http://www.beefretail.com/prodChuckRollCuts.aspx Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 28, 2008 Report Share Posted July 28, 2008 ooh! Recipes and everything! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 28, 2008 Report Share Posted July 28, 2008 Should you ever find yourself in doubt about a particular cut, the same website has a "beef training camp". At the bottom of the page, there are links to the courseware PDFs that detail each cut, its characteristics and some tips in preparing it. http://www.beefretail.org/prodBeefTrainingCamp.aspx Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 28, 2008 Report Share Posted July 28, 2008 Isn't easier just to post and ask Primeats to answer? Quote Link to comment Share on other sites More sharing options...
bryan Posted July 30, 2008 Report Share Posted July 30, 2008 Are there instructions for other primal cuts? Cook Shack Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 26, 2009 Report Share Posted April 26, 2009 18 hour chuck I will echo what has been said several times here and elsewhere; pulled chuck is spectacular and a worthy challenger to pulled pork. As Firemonkey has stated, it is drier than pulled pork but not dried out by any means, and as tender as you can imagine. I did about a six pounder at 218 degrees and it took 18 hours!! Damn Sam, it good. If you like, you can try U.S. Wellness meats, they are grass fed and I like them a lot. They have a big roast pack, not all chuck: Box 40A - Variety Roasts - 27 lbs. For the health savvy pot roast gourmet . . . 9 flavor tingling grass-fed roasts. 3 chuck roasts, 3 center cut shoulder roasts and 3 bottom round roasts. The flavor will make you smile! Price: $182.00 Here's their site: http://www.grasslandbeef.com/StoreFront.bok They have a lot of other foods too. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted April 27, 2009 Report Share Posted April 27, 2009 Doc, looks good. I'm a roast guy, love em K cooked in dutch oven. Do the roasts come frozen? Seems to me that's the kicker, shipping perishable items frozen is quite costly. Does your posted price include shipping? Happy Kooking! Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 27, 2009 Report Share Posted April 27, 2009 7 1/2 bucks Minimum order 7 lbs. Free shipping. $7.50 per order handling fee. $25 discount per 40 lbs. They come frozen in a cooler, or an insulated box. All the details on their website. Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 11, 2009 Report Share Posted May 11, 2009 again Did two chuck roasts for Mother's Day. Marinated for about 30 hours in Allegro Marinade, then cooked at 200 degrees for 13 hours. It came out spectacular, again. I'm thinking there is no need to cook this to 180 degrees or higher. My guess is that once you pass 6 hours, then pull the meat any temp of 140 or higher. I'll try this and report back. I have a feeling it will be tender enough after 6 hours. Stand by... Quote Link to comment Share on other sites More sharing options...
mguerra Posted June 28, 2009 Report Share Posted June 28, 2009 pull temp OK, I did a center cut shoulder roast. It is a part of the chuck. Anyway you do not want to slow cook it to 180 or higher! It comes out way too dry. So the second one I cooked I pulled at 150, it was much juicier and probably 140 would be OK for this cut. U.S. Wellness meats again. Apparently, different parts of the chuck need different cooking methods and a low and slow to 180ish is not needed for this one! Quote Link to comment Share on other sites More sharing options...
bryan Posted June 28, 2009 Report Share Posted June 28, 2009 Re: pull temp mguerra the second one I cooked I pulled at 150, it was much juicier and probably 140 would be OK for this cut. Thanks Doc. I entered a special note on my chuck recipes. Quote Link to comment Share on other sites More sharing options...
Big Poppa Posted June 30, 2009 Report Share Posted June 30, 2009 tell me more of the dutch oven technique? thanks Quote Link to comment Share on other sites More sharing options...
