OK, I've read the Bear's thread and I'll follow his process for rubbing and cooking. My roast is 9 lbs.
I have some questions:
1) Can I put onions in the bottom of the pan under the rack the roast will be on and cook them down to flavor au jus? If so, when should I put them into the pan? Seems putting them in when the roast goes on will cook the onions away to nothing over the 4-5 hours it will take to reach IT of 135 or so cooking at 235 or so.
2) How many people should a 9 lb roast serve (weight is with bones still in the roast)?
3) Do you have any suggestions for me? I plan to cook new potatoes and green beans to serve with the roast. I will have the au jus for dipping plus a remoulade based on sour cream, lite mayo and yogurt with horseradish. I will also serve horseradish cream for those who prefer it. I'm open to all suggestions.
I'm away from home in Morehead City, NC and will be using my BIL's Wilmington Grill for cooking and smoking the roast. I'm certain the grill will hold temps. I'll use a chip tray for smoke.
TIA
I have some questions:
1) Can I put onions in the bottom of the pan under the rack the roast will be on and cook them down to flavor au jus? If so, when should I put them into the pan? Seems putting them in when the roast goes on will cook the onions away to nothing over the 4-5 hours it will take to reach IT of 135 or so cooking at 235 or so.
2) How many people should a 9 lb roast serve (weight is with bones still in the roast)?
3) Do you have any suggestions for me? I plan to cook new potatoes and green beans to serve with the roast. I will have the au jus for dipping plus a remoulade based on sour cream, lite mayo and yogurt with horseradish. I will also serve horseradish cream for those who prefer it. I'm open to all suggestions.
I'm away from home in Morehead City, NC and will be using my BIL's Wilmington Grill for cooking and smoking the roast. I'm certain the grill will hold temps. I'll use a chip tray for smoke.
TIA