Bowfineater
New member
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
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