Mark Etheridge
TVWBB Super Fan
I was thinking of doing a Beef Chuck Roast this weekend.
In doing a search, I found a number of different finish temps and I'm confused as to what my final temp should be. I was thinking around 160 for slicable. I like my cow well-done but I could probably handle Med-Well...but no lower!!
Should I run the WSM at 225 or 325? Smoke wood? Do I need to mop? Any 'must try' recipes?
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Mark WAR EAGLE!!
In doing a search, I found a number of different finish temps and I'm confused as to what my final temp should be. I was thinking around 160 for slicable. I like my cow well-done but I could probably handle Med-Well...but no lower!!
Should I run the WSM at 225 or 325? Smoke wood? Do I need to mop? Any 'must try' recipes?
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Mark WAR EAGLE!!