DavidS Posted August 21, 2006 Report Share Posted August 21, 2006 A 23 pound chuck roll started at 12:30 pm. 11 lbs Wick Good Comp. blend plus about 1/4 chimmey light dumped on top, apple wood for smoke. Rubbed with Turbinado sugar, coarse salt, paprika (mixed hot & sweet),granulated garlic and onion powder, cayenne pepper and ground coriander. Should come off sometime tuesday evening. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted August 21, 2006 Report Share Posted August 21, 2006 great pics! look forward to the unveiling!! that is a monster hunk o beef! i really like the angle on the cooker, and the nice shot you got of the gasket Quote Link to comment Share on other sites More sharing options...
tlinder Posted August 21, 2006 Report Share Posted August 21, 2006 Re: It on the cooker A 23 pound chuck roll started at 12:30 pm. 11 lbs Wick Good Comp. blend plus about 1/4 chimmey light dumped on top, apple wood for smoke. Rubbed with Turbinado sugar, coarse salt, paprika (mixed hot & sweet),granulated garlic and onion powder, cayenne pepper and ground coriander. Should come off sometime tuesday evening. Quite impressive peace of meat. Our animals don't get that huge Quote Link to comment Share on other sites More sharing options...
leeherd Posted August 22, 2006 Report Share Posted August 22, 2006 Wow!! Nice piece of beef. Can't wait to see the pics of the finished product. You got my mouth watering. Quote Link to comment Share on other sites More sharing options...
DavidS Posted August 22, 2006 Author Report Share Posted August 22, 2006 its off and pulled Cooked 19 1/2 hours. Started at 225 but had air leaks and dome temp stayed at around 260, 270. Pulled at 190 and put in cooler at 8:30 am. Tryed to pull about noon still to hot. Raw was 23 lbs got about 12 lbs meat. Lots of grease but very good. Quote Link to comment Share on other sites More sharing options...
Curly Posted August 23, 2006 Report Share Posted August 23, 2006 Re: its off and pulled ..but I had air leaks and dome temp stayed at around 260' date=' 270. [/quote'] What was the problem? Quote Link to comment Share on other sites More sharing options...
DavidS Posted August 23, 2006 Author Report Share Posted August 23, 2006 I needed to adjust the lid latch for a better seal. No problem moved the adjustment a little and it stopped the leaks. The more I use the KK the more impressed I am. Charcoal usage on the 19 1/2 cook was very little. Started with 11 lbs plus 1/4 chimmey, when done the charcoal basket was still full. Quote Link to comment Share on other sites More sharing options...
DavidS Posted August 23, 2006 Author Report Share Posted August 23, 2006 Charcoal usage. A couple of pictures of lump usage. Quote Link to comment Share on other sites More sharing options...
Curly Posted August 23, 2006 Report Share Posted August 23, 2006 Wow, these dudes will pay for themselves in no time in lump usage alone for those who do a lot of low and slow Quote Link to comment Share on other sites More sharing options...
Majestik Posted August 23, 2006 Report Share Posted August 23, 2006 Looks great, David. How did it taste? What are you gonna do with 12 pounds of beef? I'm still eating off the last one I did over a month ago. Quote Link to comment Share on other sites More sharing options...
DavidS Posted August 23, 2006 Author Report Share Posted August 23, 2006 Gave some to friends the rest foodsavered and frozen. Taste was very good. Still have 2 more of them frozen, be a while before I do another. Next one will be cooked at around 230 to 240 and longer is loss a little more fat. Quote Link to comment Share on other sites More sharing options...
tlinder Posted August 23, 2006 Report Share Posted August 23, 2006 Gave some to friends the rest foodsavered and frozen. Taste was very good. Still have 2 more of them frozen' date=' be a while before I do another. Next one will be cooked at around 230 to 240 and longer is loss a little more fat. [/quote'] How long will such a piece have with 230? What's should be the inner temperature? Have you marinated it before putting it on the grill? Thank you for your tipps! I'm planning to do one next weekend. Quote Link to comment Share on other sites More sharing options...
DavidS Posted August 23, 2006 Author Report Share Posted August 23, 2006 tlinder Seemed to cook a little faster than pork butts, they take about 1 1/2 hrs per pound for me at 225 or 230. I took the last chuck roll off at 190 and put in cooker wrapped in foil. The next on I will go to 195 or 200 degrees. The chuck roll has a lot of grease, makes them taste good. Really can't give a time since it cooked hotter than I normaly do. My guess is a little over a hour per pound. I just used a rub and let set overnight. The rub was: 1/4 cup turbosugar 1/4 cup coarse salt 1/4 cup paprika (I just a mix of sweet & hot) 1 TBS fresh ground pepper 1 TBS each of granulated garlic and onion powder 1 tsp cayenne pepper 1/2 tsp coriander Look like you are doing great with you new KK. In my 40 plus years of bbq the KK is BY FAR the best cooker I have used. Quote Link to comment Share on other sites More sharing options...
tlinder Posted August 25, 2006 Report Share Posted August 25, 2006 tlinder Seemed to cook a little faster than pork butts, they take about 1 1/2 hrs per pound for me at 225 or 230. I took the last chuck roll off at 190 and put in cooker wrapped in foil. The next on I will go to 195 or 200 degrees. The chuck roll has a lot of grease, makes them taste good. Really can't give a time since it cooked hotter than I normaly do. My guess is a little over a hour per pound. I just used a rub and let set overnight. The rub was: 1/4 cup turbosugar 1/4 cup coarse salt 1/4 cup paprika (I just a mix of sweet & hot) 1 TBS fresh ground pepper 1 TBS each of granulated garlic and onion powder 1 tsp cayenne pepper 1/2 tsp coriander Look like you are doing great with you new KK. In my 40 plus years of bbq the KK is BY FAR the best cooker I have used. Thank you very much fot the recipe. I don't have such a long experience but I can completly agree with you that the Kk is a fantastic device. Do you use extra woodchips of pellets or is the smoke you get from the lump enough for a good smoke taste with the chuck roll? Quote Link to comment Share on other sites More sharing options...
DavidS Posted August 25, 2006 Author Report Share Posted August 25, 2006 I used applewood chunks from a tree I cut down in my backyard. I put several in and only 3 burned up. It was a very nice mild smoke taste. Quote Link to comment Share on other sites More sharing options...
tlinder Posted August 28, 2006 Report Share Posted August 28, 2006 This Saturday I'm goint to have 30 people in my garden. Now I was planning to do such a chuck roll for my guests. As a dry run I bought 3 lb of shoulder-meat from my butcher: and let it in the KK for 24 hours with 200 to 250 Fahrenheit till it had an internal temperature of 185. The taste of the meat is actually quiet nice but very dry: Is this perhaps, because the piece was that small or are swiss cows just not fat enough? Quote Link to comment Share on other sites More sharing options...
Sanny Posted August 28, 2006 Report Share Posted August 28, 2006 wow... 24 hours for 3lbs of meat? I'm no expert, but that seems WAY too long. Like, by half a day! But I defer to the experts. Quote Link to comment Share on other sites More sharing options...
Porkchop Posted August 28, 2006 Report Share Posted August 28, 2006 to be honest, i've wanted to reply, but feel a little intimidated by the differences in identifying cuts of meat, and the differences there may be between american meat and european meat. first, that long a cook for such a small piece of meat is too much, regardless. i dont feel able to advise on how else to cook this piece tho, except just to say "don't do it for that long". second, there's no way to draw a comparison between a 3# hunk of beef shoulder and a 23# chuck roll. because of the mass and shape, the chuck roll will cook entirely differently over low-heat and long hours. while i would prepare a 3# chuck roast by braising or stewing, i would slow cook a 23# chuck roll in a dry environment. part of this has to do with giving the connective tissues time to break down. i won't go into it cause it bores most people, except to say that by the time you would be able to break them down with dry heat, the 3# roast dries out, while the 23# roast becomes tender vittles. Quote Link to comment Share on other sites More sharing options...
tlinder Posted August 28, 2006 Report Share Posted August 28, 2006 to be honest' date=' i've wanted to reply, but feel a little intimidated by the differences in identifying cuts of meat, and the differences there may be between american meat and european meat.[/quote'] I completly agree with you. This is really a difficult topic. My butcher has of course never heard of a chuck roll and consulted me then, that this must be the main piece he can get from the shoulder. but from a Swiss cow this piece is only about 12 lb, everything is a little bit smaller here first' date=' that long a cook for such a small piece of meat is too much, regardless. i dont feel able to advise on how else to cook this piece tho, except just to say "don't do it for that long". [/quote'] It really was only meant as an experiment. I wanted to get an idea if the whole connective tissue break down works with this kind of meat. It seams to work because it is really supertender. second' date=' there's no way to draw a comparison between a 3# hunk of beef shoulder and a 23# chuck roll. because of the mass and shape, the chuck roll will cook entirely differently over low-heat and long hours. while i would prepare a 3# chuck roast by braising or stewing, i would slow cook a 23# chuck roll in a dry environment. part of this has to do with giving the connective tissues time to break down. i won't go into it cause it bores most people, except to say that by the time you would be able to break them down with dry heat, the 3# roast dries out, while the 23# roast becomes tender vittles.[/quote'] That's exactly what I wanted to know. So it's very probable that with a Swiss shoulder piece the thing could work. The whole break down thing works with the small piece so I just need more mass to save from drying out. Do you think 12 lb is enough? How long does this piece need, about 12 hours with 230 degrees? Thank you so much for your hints! Quote Link to comment Share on other sites More sharing options...
Porkchop Posted August 28, 2006 Report Share Posted August 28, 2006 well, a beef brisket runs anywhere from 9-14 lbs. and goes around 16 hours (ballpark) around 250 deg. if i were experimenting, i'd start with a 12 hour cook and leave yourself time to go all the way to 20 if you have to. i would also cook indirect, with a drip pan and heat shield. go with 250, check after 12 hours. if still tough, go longer. Quote Link to comment Share on other sites More sharing options...
