Total newbie here. This will be my first real post. I just put a 3lb chuck roast in my Oklahoma Joe Longhorn combo grill. I'm using mesquite hardwood limp charcoal and mesquite wood chips for the smoke.
Here's the rub recipe I used (give or take):
3 tbs. cracked black pepper
2 tbs. salt
1 tsp. seasoned salt
1.5 tsp. sugar
1 tbs. onion powder
2 tsp. garlic powder
1 tsp. cayenne pepper
1.5 tsp. crushed red pepper
brown sugar
Here's my plan. I'll take the IT up to 165 with a grill temp of 225-250, then transfer to an aluminum pan and cover with foil. Then keep it on the grill until IT reaches 200, remove and keep covered for another hour.
I would like to slice with my electric slicer and not pull apart.
Any suggestion or changes?
I'll post pictures as they come.
(chuck just put on the grill)
Here's the rub recipe I used (give or take):
3 tbs. cracked black pepper
2 tbs. salt
1 tsp. seasoned salt
1.5 tsp. sugar
1 tbs. onion powder
2 tsp. garlic powder
1 tsp. cayenne pepper
1.5 tsp. crushed red pepper
brown sugar
Here's my plan. I'll take the IT up to 165 with a grill temp of 225-250, then transfer to an aluminum pan and cover with foil. Then keep it on the grill until IT reaches 200, remove and keep covered for another hour.
I would like to slice with my electric slicer and not pull apart.
Any suggestion or changes?
I'll post pictures as they come.
(chuck just put on the grill)