{"id":6656,"date":"2022-10-14T16:38:22","date_gmt":"2022-10-14T16:38:22","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=6656"},"modified":"2023-06-03T09:45:34","modified_gmt":"2023-06-03T09:45:34","slug":"chuck-roll","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/chuck-roll\/","title":{"rendered":"Chuck Roll: What is It and How is It Cooked?"},"content":{"rendered":"\n
The chuck roll is taken from the front half of the cow in the neck region and around the shoulder blade. From this cut of meat, you can derive the chuck eye roll<\/a> and the under blade. What makes it so special? Well, I must say the beef chuck roll is heavily marbled<\/strong>, flavorful,<\/strong> and wonderfully juicy<\/strong>. All this without a lot of fat content! By slow cooking it in moist heat, it results in a delicious roast or the famous pulled beef<\/strong>. <\/p>\n\n\n\n The chuck roll is not tender but ends up flavorful anytime I braise or smoke it low and slow on my grill. Would you like to try it out? I must have prepared chuck rolls one thousand and one times since I came out of cooking school. I’ve learned the different ways it’s prepared as well. So read on as I put a chunk of chuck roll under the knife once again!<\/p>\n\n\n