I have a chuck blade roast, about 2 inches thick, and 3-4 pounds. Should I rub it and smoke it, piece it out and grill it, or just make a pot roast. Suggestions would be greatly appreciated.
I've done it both ways he shows on his site. The best way in my opinion if you wanna throw smoke at it is to cook it till it shreds like the first example. Then add BBQ sauce to it.
I just don't care much for the smoke flavor on beef unless BBQ sauce is used as well. Otherwise I feel it ruins the flavor of the meat.
Thanks for the tips. I direct grilled it on the kettle for about ten minutes a side and then put it on indirect at about 300 degrees for 2-1/2 hours. Still a little tough, but tasty and edible.
