Bobkat Posted February 22, 2008 Report Posted February 22, 2008 Got a 23lb chuck roll that's been on since yesterday before noon. Sitting at 173, 173 & 178 internal (got three probes in ol' Bessy). Planning on the foil towels and cooler long rest period, then pull. You guys suggest 185 or 195ish as the 'finish line'? btw - gotta go run out and add some fuel, I'm loosing my fire and that beast has been sitting on these temps ALL afternoon, she may go into the evening at this pace! TKS! Quote
gadgetgeek Posted February 22, 2008 Report Posted February 22, 2008 Re: Burnin' burnin' hunk-o-cow Got a 23lb chuck roll that's been on since yesterday before noon. Sitting at 173, 173 & 178 internal (got three probes in ol' Bessy). Planning on the foil towels and cooler long rest period, then pull. You guys suggest 185 or 195ish as the 'finish line'? btw - gotta go run out and add some fuel, I'm loosing my fire and that beast has been sitting on these temps ALL afternoon, she may go into the evening at this pace! TKS! Strange as it may seem.. I have no idea what internal temp you would cook that to? I could go look it up, but I so rarely do a roast like that I guess I just forgot? I almost always cook that roast in a wet environment, for a long time..... I would bet you could get away with 140º if you foil, towel and rest for a long while, but I might be wrong.. ? . Quote
Bobkat Posted February 22, 2008 Author Report Posted February 22, 2008 what do you mean by 'wet'? Quote
gadgetgeek Posted February 22, 2008 Report Posted February 22, 2008 what do you mean by 'wet'? In an oven bag, sitting on top of some root vegetables in a large pot, pressure cooked, long sauté, something like that... I just rarely do a large chunk of other than prime or rib roast on they grill.. But I am here to learn. . Quote
Bobkat Posted February 22, 2008 Author Report Posted February 22, 2008 gotcha - well, this is my third on the KK but largest by far. I like to cook up a bunch, pull, freeze & then use in whatever you'd need ground beef for. MUCH better Quote
ThreeDJ16 Posted February 23, 2008 Report Posted February 23, 2008 Bobkat, should be several posts around here about chuck roll. I have never cooked one, but I know Porkchop, Curly, Majestik and a couple others have. Just search for chuck and their names, it should come up. Don't forget the pics! -=Jasen=- Quote
DennisLinkletter Posted February 26, 2008 Report Posted February 26, 2008 Re: Burnin' burnin' hunk-o-cow Got a 23lb chuck roll that's been on since yesterday before noon. Sitting at 173, 173 & 178 internal (got three probes in ol' Bessy). Planning on the foil towels and cooler long rest period, then pull. You guys suggest 185 or 195ish as the 'finish line'? btw - gotta go run out and add some fuel, I'm loosing my fire and that beast has been sitting on these temps ALL afternoon, she may go into the evening at this pace! TKS! With a chunk of meat that large you need to plan ahead and really fill your bowl with large, then medium, then small, then smallest... that will give you 25-30 hours. I'd use an instant read thermometer and take a couple of readings as you might have different temps in different areas of that beast but I'd pull as you come up on 190º You can also almost chock off the burn at 186-188º this will prevent you overshooting your target temp. Please next time you cook a 23lb monster PLEASE take photos! I'd love to see how big it is in your KOmodo. Quote
Bobkat Posted February 26, 2008 Author Report Posted February 26, 2008 Hey Dennis, hope you are well. Here's the only shot worth posting and I was SO worried about getting it on the grill fast I forgot to shoot a pic. Next time though. btw - I filled KK much as I could and I got a good 27 to 28 hrs. of heat before having to add more fuel. Quote
