Q a 7 blade roast?

[Steve Hilmer]

My wife found some 7 blade on sale in San Diego at $1.29 a pound. I am thinkin some smokin this weekend! Slow and low or dry pan? What internal temp should I go for? Is 7 blade even a good choice for Q? Have not bought them yet, most likely gona be around 4-6 lbs, will smoke 2 at a time.

 

[Kevin Taylor]

Steve.....

Yes, low and slow will work wonders. Just make sure the meat is riddled with fat.

It should cook up very similar to a pork butt. I like it for shredded beef as it is so much cheaper than a brisket...at least in these parts.

Here is a link to my page that discusses my cooking a chuck roast.......

Stogie's Chuck cook

Notice my comments on internal meat temps and the fact this little 3 lber. took so darn long to cook.

Please add your comments when you are done, as many folks have asked over the years how to handle non-brisket beef cuts

Good luck!

 

[Steve Hilmer]

Will Do! The local weatherman is warning of strong winds and rain this weekend. I hope he is wrong, I may have to delay until next Sunday. I promise I will post results. I just put your site in my favorites. Will look at it after I log out. Thanks /infopop/emoticons/icon_smile.gif