A 23 pound Chuck Roll!

[nskitts]

Actually,
I have one 23 pounder and a 17 pounder that I am going to do along with butts.

It goes along with my post in "catering": http://www.thesmokering.com/forum/viewtopic.php?p=552640#552640

Would you cut the roll into smaller chuck roasts and smoke the smaller pieces for more surface smoking area and shorter cook time or would you just leave these beasts whole and smoke for loooooong time?

My thoughts would be to cut each in half so that I can cook them right along about the same time frame as my pork shoulders.

I am going to bring these up to 190 degrees as I would my butts so that I can pull them.

As always, thank you for your expert opinions.

[Hell Fire Grill]

I cut them into smaller roasts for my personal use at home. You'll get more bark and smoke flavor that way as well as reducing cook time. If you ever have one for personal use you can remove the chuck eye whole and cook it as a roast or steaks, its fairly lean but still good eating. Theres lots of information online, oriented toward the butcher, containing information about what to use it for and how to cut it. The chuck roll also has a decent amount of fat in it so it can be made into sausage or you can cut some of the fat out and grind it into hamburger. Very versital cut in my opinion and the price is good too.

[tacklebox]

^^^^^^^This is what I do, especially for the extra bark. But don't rely on 190°F as the be all end all temperature, test it with a fork for tenderness and shredability. I do not think they will give up at that low of a temp, BWTFDIK


Here's one I cut up not too long ago, with a couple chuck roasts


and this is some shredded from a past cook

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