Picked up a 3.5-lb. chuck eye roast yesterday (the only affordable cut of beef I could find at Costco in Japan). Planning to cook it this weekend, but can't decide which direction to go: medium rare roast-style at 130 IT, or brisket-style at 195. Planning to slice it either way. The wife and daughter don't like pink meat, so I would give them the ends if I cook it like a roast.
So far, my plan is:
salt & pepper rub at least 24 hours in advance
rub with oil, then dried mixed herbs, onion powder, and a little garlic powder
225 cook temp with lump charcoal
drip/gravy pan on lower grate, above water pan
light cherry smoke
possibly wrap at some point (though I never wrap anything)
Anybody have any experience cooking one of these on the ECB? I'd love to hear your experiences, both good and bad.
edit: here's what I've got to work with, BTW:
Edited by thinblueduke - 7/8/14 at 10:04pm