Jerry N.
TVWBB Emerald Member
I just put two chuck roasts in the fridge for tomorrow. I rubbed them with the brisket wet rub from this site. They'll be in the fridge overnight and I'll have them on in the morning at about 6am for a 8 to 9 hour cook. They're a closer to 2.5lbs than the typical 3lbs so I think they'll go closer to 8 hours.
I'll be using the Royal Oak lump and cooking at a temp of about 225º for 5 hours and then in foil for 3 more hours. This is a technique I got from Kevin. Everyone in the family loves this. We'll eat with the basic pot roast sides of potatos, carrots, some corn and rolls.
I'm hungry just thinking about it. See you at 5am! Start that fire!
Pictures!
Today's Cook
I'll be using the Royal Oak lump and cooking at a temp of about 225º for 5 hours and then in foil for 3 more hours. This is a technique I got from Kevin. Everyone in the family loves this. We'll eat with the basic pot roast sides of potatos, carrots, some corn and rolls.
I'm hungry just thinking about it. See you at 5am! Start that fire!
Pictures!
Today's Cook