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Guest
Guest
I picked up a 7 bone choice chuck pot roast today. Looked great for the WSM. I did a search here and came up with feedback all over the place, depending on the cut.
Mine is about 8x10 and 1-1/2 inch thick, close to 5 lbs and nicely marbled. Will cut off the outer fat.
Questions...
Top or bottom grate?
Dome temp?
How long? I know, I know.
Plan to rub with Tom Douglas "Rub with love" steak rub. Anyone tried this?
Like to eat at 6:00 pm tomorrow. Minion method tonight or start in the morning?
Foil? Yes/no? When?
From reading previous posts, this appears to be one unpredictable cut of meat.
Any help would be appreciated /infopop/emoticons/icon_confused.gif
thx-bob
Mine is about 8x10 and 1-1/2 inch thick, close to 5 lbs and nicely marbled. Will cut off the outer fat.
Questions...
Top or bottom grate?
Dome temp?
How long? I know, I know.
Plan to rub with Tom Douglas "Rub with love" steak rub. Anyone tried this?
Like to eat at 6:00 pm tomorrow. Minion method tonight or start in the morning?
Foil? Yes/no? When?
From reading previous posts, this appears to be one unpredictable cut of meat.
Any help would be appreciated /infopop/emoticons/icon_confused.gif
thx-bob