22lb chuck roll

[PhilH]

Hello fellow smokers.

I purchased today a 22lb chuck roll at Restaurant Depot for approximately $3.50\lb

I was planning on smoking a shoulder clod for Saturday July 13th, but I could not find one, I thought I might be too late to special order one from a butcher so I got the chuck roll.

I have cherry, maple, and hickory Smokin Licious wood.

I would like some to be sliced and some to cube up for burnt ends.

I was thinking about smoking it at 225 to a target temp of 170-180

Any suggestions, tips, approximate times would be appreciated

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[gregbooras]

Hey Bowfineater,
This may be a new first for the forum, I did a search the only thing that came up was the following offsite link
https://bestsmokerbbq.com/how-to-smoke-a-beef-shoulder-clod-recipe/

Please Post not only your process, but pictures and the end result.
Best Greg

[PhilH]

  yes, I have been researching the internet for a couple hours on this.

I think i might smoke the entire thing to about 140, cut into 3 pieces, using the middle piece for medium sliced beef, and turning the other 2 into poor mans burnt ends.

[PhilH]

Update on 22lb chuck roll

After watching the Ballistic BBQ video on shoulder clod, at the bottom of the link provided by gregbooras, I decided to smoke it whole, to a target temp of 180 F

I injected last night at approximately 10:00 pm with the entire injection recipe in the picture below, and let sit in a bus tub in the fridge overnight.
I did not measure the amount, but it looked like about half of the injection liquid did not stay in the meat.  I am not sure if this is normal or not.

Today at 9:00 am I applied the entire amount of the rub recipe, provided in a picture below.

I also had to tie the chuck roll to keep it from touching the sides of my model #3D-Digital WiFi

As of 9:19 am the meat is in with 6.38 oz of Smokinlicious Hickory, the smoker set at 225F, the probe labeled “Food” in the back, and the probe labeled “Probe 3” in the front


I will continue to update, and when finished, put everything cleaned up into 1 post

[barelfly]

This looks great! It has a similar shape to a packer brisket, in a way.

I’m sure your process you have going is going to turn out a great success. Excited to hear how it turns out.

[PhilH]

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