Chuck Roll 5/8/10

Chuck Roll

5/8/10

Chef-Boy-Arnie

Ingredients

23 lb chuck roll $2.59/lb from the local meat locker

Jeff’s Naked Rib Rub

While I thought this was a good looking piece of meat the misses thought it looked disgusting.

I think she hurt its feelings.

I had planned to smoke it as a single piece of meat. However because of concerns that it would take too long getting up to 140⁰ I decided to quarter it before I applied the rub and tucked it back into the refrigerator for the night. Better safe than sorry.

As a single piece of meat I estimated the smoke time to be around 23-30 hours. As four pieces of meat around 6 lbs each I estimate the smoke time to be 6-8 hours.

I lined the bottom of the AmeriQue and the top of the smoke box with aluminum foil and sprayed to grates with oil to help with the cleanup.

The two end cut pieces on the top rack are roughly 5 ½ lbs each and the two center cut pieces on the 2^nd rack are roughly 6 lbs each.

The 3^rd rack has a pan to catch the drippings for au jus

The bottom rack holds the baked beans. A last minute experimental recipe consisting of 1 28 oz can of baked beans, 1 15 oz can of black beans, 1 Tbls of Tabasco, 1 Tbls dried minced onions rehydrated, 1 tsp garlic powder, and about ½ lb of bacon left over from a weave used on a meatloaf. The leftover meatloaf was crumbled in spaghetti sauce.

I selected 3 pieces of hickory for the smoke.

I set the cook temperature to 225⁰ and the temperature probe to 200⁰ and turned the AmeriQue on at 9:00 AM

I took the smaller of the two end cuts out after 5 hours and wrapped it in foil and a towel for a half hour. It was 165⁰ when I took it out.

It was tender but a bit on the dry side. I added some au jus and perked it right up.

Very tasty

I also took the beans and the drippings out at this time. The beans were also on the dry side, but they also perked up with a little au jus.

I took the other end cut out after 6 hours, it was 170⁰. I spooned on a little au jus and wrapped it in foil and a towel.

I left it all wrapped up for a little better than two hours before I de-fatted it and began slicing it.

This piece was more tender and juicier than the first piece.

The plate on the left is the discard pile.

Just as I unwrapped the second end cut to slice it up the rest of the chuck reached 200⁰ and was ready to come out of the smoker. I ladled on a little au jus, wrapped them in foil and a towel, and set them aside for an hour.

The tub on the right is the discard pile. The two end cuts were sliced up and filled the other tub. The rest is pulled.

Hindsight;

It took 3 hours to get the chuck up to 141⁰ well under the 4 hour limit.

Total smoke time was 8 hours and 15 minutes. I believe it would have been 45 minutes to an hour less but I had the door open too long when I took the first chuck, beans, and drippings out. I dropped the smoker temperature 50⁰ so it took it a while to recover.

The misses decided the finished product looked and tasted great, so that makes it a keeper.

I believe her exact words were “Mmm. Mmmm, mmmmMmm. Yummy!”