Chuck roll

Jevi’s notes

A big chuck roast with great flavor. Braise it, or smoke it low and slow.

From the Primal Cut Sheet post Consult dispatch #1: braise fundamentals.

Thaw (fridge)

Planning estimate for a 5 lb package: ~25 hours in the refrigerator (≤40°F). USDA: large items ~24h per 5 lb; small packages often need a full day. Never thaw on the counter. Big roasts need a head start.

Methods

• Braise (oven) · oven 300°F · pull ~195°F (texture/plan) · rest 15 min
  Est. cook: ~285 min for 5 lb
• Smoke (grill) · pit 250°F · pull ~195°F (texture/plan) · rest 45 min
  Est. cook: ~360 min for 5 lb

Pull temperatures for braises and BBQ are texture targets and may run above the USDA minimums. Either way, meet the USDA floor and check with a thermometer, not the clock.