I got a Chuck Roll and couldn't come up with a great plan so I just
decided to roll it in some smoke and see what happens.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC11577.jpg)
I seasoned it with Zach's Brisket Rub and Sid's Gunpowder Seasoning
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11740.jpg)
It wouldn't fit on a Bradley Rack so I tied it up until I get enough shrinkage to cut the strings.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11741.jpg)
Also put on a 8 lb Brisket
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11739.jpg)
Use a Chili Sea Salt and a Pepper Blend seasoning and grind it medium with a spice grinder.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11745.jpg)
I'm smoking them for 7 hrs and will let the finish cook run at 217*
I'm doing hickory/pecan/hickory/apple for wood selection.
This is after 4 hrs in the Bradley.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11742.jpg)
Also added enough tomatillo/onions/jalapeno peppers/garlic for 4 quarts of Smoked Salsa Verde.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11744.jpg)
Trussed Chuck! This should be interesting...
Where did you get that spice grinder at?
Santa brought it to me!
Wifie thinks she got it at Marshall's.
Going Monday to find a cpl more.
They are nice.
She also said she might have got it at T J Max's.
Cool. I'll keep an eye out for one around here..
Tomatillos all smoked
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11747.jpg)
And Jalapenos and Garlic
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11748.jpg)
And the Onions
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11749.jpg)
This tomatillo must have been from the "Hinny" variety
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11750.jpg)
4 Quarts of Smoked Salsa Verde ready for consumption
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11751.jpg)
Brisket and the Chuck Roll after 7 hours.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11753.jpg)
Trays are full of water, turned smoker to 210*, Time for bed!
Looks great, what IT are you looking for with the chuck?
Quote from: pensrock on March 21, 2010, 05:18:33 AM
Looks great, what IT are you looking for with the chuck?
Pens, I am kinda wingin it.
I have read some post of a guy who says he has smoked "100's" of these and he stopped using
a set IT. Instead he waits for the stall and goes 10* higher. The pics I saw of the ones he did
look great.
He stated that the avg temp IT that he removed the chuck was 175* to 185* and the avg time was 18 hrs.
I am trying for something like a slice brisket texture and if not them a whole bunch of chopped beef. ;D
Looks like a lot of goodness in that smoker.
I really like your new and improved D6R!
CRG,
You're killing me. Brisket, chuck, canned salsa, and a spice grinder.
You, sir, are a wildman.
Keep it coming. I will smoke vicariously through you until this cold front with 40 mile winds moves through.
Good luck and slow smoking,
Pachanga
Quote from: Pachanga on March 21, 2010, 07:59:50 AM
CRG,
You're killing me. Brisket, chuck, canned salsa, and a spice grinder.
You, sir, are a wildman.
Keep it coming. I will smoke vicariously through you until this cold front with 40 mile winds moves through.
Good luck and slow smoking,
Pachanga
It hit here too, Got down to 31* and gust of 30 mph winds.
Kinda slowing things down, but I got nowhere to go and no time table for a finish.
Will just keep it low and slow.
Brisket went to FTC at 16 hr mark. The Rub taste fantastic.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11755.jpg)
Brisket and salsa look great!
Waiting on the finished pics of that chuck Fred Flintstone roll. ???
Just getting ready to download it.
Brisket is sliced
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11758.jpg)
Chuckzilla is going to Rest.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11761.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11763.jpg)
The Chuck Roll was 25 hrs and it stalled at 160* It started moving again and wouldnt get past 168*
I bumped the temp twice and it stayed at 168* for 3 hours, so I pulled it out.
The Chilli Sea Salt and Blended Pepper rub on the Brisket taste ungoldly good.
I am missing the sliced pics on the Chuck Roll CRG.
Looks like I am going to have to get some reservations to Houston soon. :)
Quote from: Gizmo on March 21, 2010, 08:42:45 PM
I am missing the sliced pics on the Chuck Roll CRG.
Looks like I am going to have to get some reservations to Houston soon. :)
I've had it in FTC for about 2 hours.
May try to post finish pics in morning before I drive to Houston to pick up Son and New Bride at Airport.
I cleaned up all the racks, v-tray, wipe down the door seal, etc.
I took Chuckzilla out of FTC and stuck Him in the Fridge for the nite.
I tried to go to sleep, but I couldn't stand the suspense. I had to know.
After all, I had spent the better part of two days with that Beast.
I decided to cut it into thirds and see what I had and to make it easier to
finish cooking in the oven if I had too.
Well it is perfect. Done Deal. I tamed the Chuckzilla!
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11767.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11766.jpg)
Absolutely melt in your mouth.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Chuck%20Roll/SDC11768.jpg)
Son #2 came in from girlfriends house and we ate about 5 slice off that bad boy.
I don't know if I will buy a Brisket again.
Chuckie started out weighing 16.43 lbs and the weight after what we ate was 11.75.
I really thought the Brisket was good, but the Chuck Roll was better.
WOW! Just.. WOW.
That looks simply amazing. Great job CRG. We definitely need a tele-transporter on this forum so we can all enjoy the taste and aroma.
Thanks for the pics CRG! I have been waiting all weekend to see those pictures. So you liked it better than the brisket huh? At that price it is cheaper than the 12.5lb brisket I just bought. It looks like it would melt in your mouth! Thanks for rolling the dice and taking a chance for the benefit of all of us.
WOW, that looks amazing CRG. Way to go. Thanks for letting us share in the experience. Would rather be sharing in the eating though ;).
That all looks great,
Smoked chuckies are good, but better than a brisket?
That would be a coin toss.
Looks really great CRG. Like everyone else I wish I was there tasting it right now.
I had a 2 pound tri-tip roast sitting here and it is now having feelings of inadequacy... ::)
That's for the compliments.
I really didn't know quite what to expect when I started, but I am glad I did it.
One of the things I found out about this cut of meat is the Chuck Eye Steaks are in this cut.
I stopped off at a Meat Market on the way back from Houston today and got a 28 lber. ($1.69 lb)
Chuckzilla's Big Brother. I may disect this thing and just smoke the Chuck eye. Man o Man!
STC, I also stop and couldn't find the exact spice grinder (Typhoon) but did find something I am
going to try and will let you know.
Awesome looking eats CRG. You guys are the best at giving me ideas. I tried a pork butt with adobo on it this weekend and it was great. Also had some Crillo marinade too. Next I'm moving on to a pork loin.
CRG - Congrats! Always been afraid to do one in the Bradley. Have cooked quite a few in the big iron. Lots of BBQ restaurants use them - pretty inexpensive compared to brisket in some places especially bought in bulk. Usually get them in the 20 to 25 lb. and go ahead and go to an IT of 200 or so and pull and chop it. Those are my longest cooks. There is a slightly better but similar cut a butcher sells me - he calls it a shoulder clod - very similar, but cut differently and has some muscle that is more tender than found on the chuck roll - or so he says.
Dang, I need to find one of these... Maybe not 28 pounds worth, though. :o
Quote from: RickWL63 on March 22, 2010, 03:32:00 PM
Awesome looking eats CRG. You guys are the best at giving me ideas. I tried a pork butt with adobo on it this weekend and it was great. Also had some Crillo marinade too. Next I'm moving on to a pork loin.
Good to see you Rick and the Adobo is some good stuff.
Quote from: Caneyscud on March 22, 2010, 04:13:58 PM
CRG - Congrats! Always been afraid to do one in the Bradley. Have cooked quite a few in the big iron. Lots of BBQ restaurants use them - pretty inexpensive compared to brisket in some places especially bought in bulk. Usually get them in the 20 to 25 lb. and go ahead and go to an IT of 200 or so and pull and chop it. Those are my longest cooks. There is a slightly better but similar cut a butcher sells me - he calls it a shoulder clod - very similar, but cut differently and has some muscle that is more tender than found on the chuck roll - or so he says.
This one I cooked was called a Chuck Roll. The one I got today is called a Chuck Clod.
I may have to do some investigating as I thought they were the same just under 2 different names.
The Chuck Clod is a little shorter and wider. I ask the Butcher if a clod and a roll were the same and he said I think so.
Thanks for sharing your knowledge about them. If the Clod is more tender than this, I may not be able to stand it.
It was a Fun and Long smoke.
"oooohhhh Noooooo, there goes Tokyoooooo....... CHUCKZILLA!!!!!
Great job CRG. Thanks for the play-by-play.
CRG ............WOW GOOD JOB
seemore
That's awesome CRG, great job and nice pics too. That looks even more tender than a prime rib roast. I'm curious to see what happens with that beef clod because its going to be hard to beat the chuck roll.
Had a sandwich of that chuck today for lunch and it's better than when I cut it.
My wife tasted it and she thinks I made a pac with the Devil. ;D
QuoteMy wife tasted it and she thinks I made a pac with the Devil
Indeed maybe you have and just don't know it!!
Looks AWSOME ;) ;) great work CRG!
I'm going to have to look in to one of those. Think they go by the same name
here in Canada?
Damn good looking meat!
Now I'm going to have to put a chuckzilla on the "to do" list.
Quote from: smokeNcanuck on March 23, 2010, 11:24:15 AM
QuoteMy wife tasted it and she thinks I made a pac with the Devil
Indeed maybe you have and just don't know it!!
Looks AWSOME ;) ;) great work CRG!
I'm going to have to look in to one of those. Think they go by the same name
here in Canada?
sNc, I found a webpage where a section of meat has all the varies names. I will try and hunt it down for ya.
QuoteGood to see you Rick and the Adobo is some good stuff.
CRG, I'm on my second Latina wife, so I've had Adobo in my diet for about 25+ years.... ;D
While it doesn't give any picante flavor to dishes, it is one of our favorite spices to "jazz up" about any dish we cook. This was the first time I used it in the smoker, and it definitely will not be the last... ;)
Rick
QuotesNc, I found a webpage where a section of meat has all the varies names. I will try and hunt it down for ya.
That would be great, Thanks!! Would be a whole lot easier if there was just one standard,Eh
Quote from: smokeNcanuck on March 24, 2010, 06:09:25 AM
That would be great, Thanks!! Would be a whole lot easier if there was just one standard,Eh
Heck, we can't even agree on units of measurement! ;D
The article that was in the newsletter "Askabutcher" has this to say about:
Chuck Roll
http://askabutcher.proboards.com/index.cgi?board=Beef&action=display&thread=63
Chuck Clod
http://askabutcher.proboards.com/index.cgi?board=Beef&action=display&thread=87
QuoteHeck, we can't even agree on units of measurement!
Ya, I know what the heck??
I am a machinist and where I work we have to use both English and metric
I however use inches in every day life, and hate the metric system!(even though it may be easier to use)
CRG,
Thanks, I though I also thought I had seen the same article, but could not remember where ???