Chuck Roll Weekend

[mk1]

My first ever. I remember seeing posts from someone (can't remember who) saying they gave up briskets for chuck rolls. So i bought a 20 pounder and did a two meal cook. Half went into chili at an internal temp of 170-175. The other half for pulled beef sammies at 205ish. I cooked it real slow at 220, except overnight I slowed to 210 so I did not bust through the stall while asleep. At 170 (about 19 hours) I cut it in two and cubed the meat for the chili. The pulled beef half went into a Lodge dutch oven with red wine and sweet onions. Potatoes and peppers added later. The rub was pepper, onion, garlic, paprika and a beef base coating on top. Enjoy! We did....Really beefy flavor!

 

 

And a little gratuitous carporn...

 

[MacKenzie]

mk1, wow, looks like there was lots of very tasty eating from that cook.

[ckreef]

Nice looking cook. Looks delicious.

Charles - Prometheus 16.5", Cassiopeia 19" TT

[PRippley]

Love the subliminal message with the shot of the gym sneaked in there!😉 Nice beef cook, I wonder if I can get a chuck roll around here?

[tony b]

[DennisLinkletter]

Love the subliminal message with the shot of the gym sneaked in there! 

 

Gym shot slipped in is Too Funny.. Awesome cook!  Love all Instagram shots too.. 

Bad Vette be holding it's own sitting next to the Italian Stallion..

[tinyfish]

What a great cook that was.

[GoFrogs91]

Awesome cook! What a massive hunk of beef.

Benton

[kjs]

Way awesome!! Like the gratuitous carporn also.

[Poochie]

There's so many good looking things to eat in those pictures that I wouldn't know where to start. Certainly not the gym! Great looking cooks for sure.

[mguerra]

It was some time ago when this came up so I thought to finally try it. 30 minutes ago I put a 15 pounder on the fire. The rub was Adams Steak au Poivre with a healthy dose of added cardamom, cinnamon, cloves and allspice. I'm not sure how I will cook it. Low and slow or maybe the brisket hot fast method. One thing I do know is that when it hits 165 it's going to get wrapped in paper. While I think it over, it's running at 250. I want it done this evening so will probably hybrid cook it. Slow for a while to get some smoke and bark on it and then kick it up to 350 after the paper wrap. Stay tuned...

[Stile88]

Wow  that is just awesome beatiful cook 

I must try this down road 

[MacKenzie]

I'm looking forward to the final pixs of this cook, should be fantastic.:)

[ckreef]

We're watching this. 

[Shuley]

Curious about Chuck roll now.

[mguerra]

Here is one of the original descriptions from way back. Of course we don't use the Weber protocols exactly but the Weber Virtual Bullet site is FULL of good info. And it has some great turkey advice...

 

http://virtualweberbullet.com/chuckroll.html

[tony b]

Glad to see you posting again, Doc! 

[mguerra]

So the cook ran from about 8 AM to about 4PM at about 300° the whole time. I got distracted fixing my mother in laws car and wrapped in paper at 180. Then at 190 I removed it from the fire and rested it for a couple hours. It came out super! About like a cross between brisket point and flat. I pulled it apart muscle by muscle and removed all the intermuscular fat and fascia. Then sort of chopped and shredded it. I really hate to admit that I might never do a brisket again, this is like the pulled pork of beef. It's basically the same cut, as a matter of fact. It's just insanely good and easy too. The shred photo is about a quarter of the whole piece.

[MacKenzie]

Just look at that smoke ring. : What a tasty looking cook.   It isn't going to last too long.  

[Aussie Ora]

Great cooks all round

Outback Kamado Bar and Grill