cruzmisl Posted July 22, 2008 Report Share Posted July 22, 2008 Hi, I want to get in on the chuck roll thing but my local Costco doesn't carry it so I'll need to go to my butcher. When I go in there what do I ask for so I don't look like a goof or get the wrong cut? Thanks a ton! Joe Quote Link to comment Share on other sites More sharing options...
Papa Posted July 22, 2008 Report Share Posted July 22, 2008 Sam's has it was $1.96 last week in Pensacola. You have the name correct. Papa Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 22, 2008 Report Share Posted July 22, 2008 Ask him for the whole chuck roll. Its the big chunk of meat that he cuts up into chuck roasts. If you have a sams, they seem to always have them, but you need to ask the guy working the meat dept to get you one from the back. They usually dont have them in the case. If you didnt ask for one at Costco, you may want to call or go back and ask if they have one. Quote Link to comment Share on other sites More sharing options...
cruzmisl Posted July 22, 2008 Author Report Share Posted July 22, 2008 Cool! Thanks for the responses. I'll see what Costco has to offer. Quote Link to comment Share on other sites More sharing options...
mguerra Posted March 6, 2009 Report Share Posted March 6, 2009 quick summary http://www.virtualweberbullet.com/chuckroll.html A good quick read from the WSM group about the chuck roll. Quote Link to comment Share on other sites More sharing options...
primeats Posted March 7, 2009 Report Share Posted March 7, 2009 The chuck roll is an incredible and forgiving cook, and as the article provided by the Doc states, it'll feed an army! Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted March 7, 2009 Report Share Posted March 7, 2009 What's the minion method of firing the WSM? Never mind. I just looked it up. Thanks. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted March 11, 2009 Report Share Posted March 11, 2009 I did it!!! Picked up a 19+ lb Chuck Roll from Sam's!!! Awesome, awesome, awesome is all I can say. Would have been better for pulling had I rendered a little longer, just ran out of time. Great tender meat none the less. Used the cooking method and rub provided in the link. The only differences were...... 1. Didn't use brown sugar in the rub. 2. Didn't foil part way through cook (when internal temp reached 160-165). 3. Cooking time 34 hours versus 16 (Used hardwood lump, reloaded once). 3. Meat internal temp of 190-195 wasn't reached. After 32 hours pulled off at 175 internal so I could get to work. Started cook Saturday night at 8:00pm finished Monday morning at 6:00am. Much of the cook was below the 220F desired temp. Struggled keeping the temp up. My Grandson Jonathan Carter says "Wow look at that thing!!, almost as big as me!!!" Doin' the chuck roll rub dance! 36 hours later time to pull off!! After a day in the refer!!! Totally awesome!!! Quote Link to comment Share on other sites More sharing options...
primeats Posted March 11, 2009 Report Share Posted March 11, 2009 Way to go John! looks fabulous! Great pics! Quote Link to comment Share on other sites More sharing options...
DavidS Posted March 12, 2009 Report Share Posted March 12, 2009 Very nice. I have done 3 chuck rolls 23 thru 29 lbs. Lots of grease but great taste. Quote Link to comment Share on other sites More sharing options...
jdbower Posted March 12, 2009 Report Share Posted March 12, 2009 I'd like to point out that in the first two shots there was a little kid and a chunk of meat about the same size as the little kid. Once the meat was cooked there was no more little kid. Are you sure you didn't get confused when you were putting things on the grill? Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted March 12, 2009 Report Share Posted March 12, 2009 John - the look on your grandson's face in that first picture is priceless! He's a handsome little guy! Nice job on the chuck roll - I am interested in trying but I sure hope the cook time is a bit shorter! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted March 12, 2009 Report Share Posted March 12, 2009 Nice looking chuck roll, JB! These cuts are probably more forgiving than a butt, so you can push the temps up a bit and still get awesome results in half the time if you want. I think Majestik (seldom seen around these parts anymore ) posted a few chuck rolls where he cooked at 325 or 350, and still came out great. http://www.komodokamado.com/forum/viewt ... chuck+roll There was also a thread around xmas of 2007 where leejp (?) did some temp testing and decided hotter was just as good since they are basically dripping 1/3 of their mass out of them. Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted March 12, 2009 Report Share Posted March 12, 2009 Thanks for the comments guys!!! Much appreciated. And thanks Doc for posting the link!!! We'll definitely raise the pit temp next time. But, hey; isn't that what next times are for? Ha!!! I do have to say JD; we had the grandson for the day. He went shopping at Sam's with us in the morning. While both the chuck roll and Jonathan were sitting in the shopping cart the only difference between the two was the chuck roll didn't have of arms or legs. Ha!!! Customer comments were priceless!!! Quote Link to comment Share on other sites More sharing options...
