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Blade Roast - Pointers

post #1 of 7
Thread Starter 

So from the little bit of research I've been able to do so far.  

 

Am I correct in putting on a rub tonight for smoking tomorrow around 11am-ish?  Have the day off so I figured it would be a perfect time to try my first roast. 

 

Should I aim for around a 250° and wrap in foil at 160?  I am going for pulled sandwiches so end goal would be 205°, correct? 

 

Anybody want to share their favorite rub for something like this?  Any other pointers/tips while it's getting up to 160?  Is 1 hr rest enough after it's all cooked up?  Should I pout mustard on it to hold the rub on initially?

 

Very green and would prefer not to mess this up!  Thanks :)

post #2 of 7

Hi SW,

 

Here's all I got on Chuckies:

 

Should be of some help:

 
Pulled Beef Chucky              
 
Twin Chuckies        
 
 
 
Bear
 
post #3 of 7
Thread Starter 

Awesome! Thanks for the reply.

post #4 of 7
Thread Starter 
forgot to take a picture before I started the worcestershire.

all tucked in for bed time
post #5 of 7

That should be a Tasty Treat !!

 

Bear

post #6 of 7
Thread Starter 

Just a few degrees until the foil wrap! This sight makes my mouth water
post #7 of 7
Thread Starter 

Ended up slicing, no leftovers so that's good.
I need to plan the day around my next smoke a little better, this one was rushed
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