I bought two chuck roast yesterday. One is just over 4 pounds and one is right a 2. Plan on using the smaller one to make burnt ends and the larger one to slice. Planning on pulling the larger one at 190 to rest in foil for about an hour before slicing, will pull the smaller one at 190 to cut and sauce and put back on.
If cooking at 250 what kind of time frame am I looking at for these? I've seen 1.5 hours per pound as a guide.
Going to be a great weekend. First weekend at home in a few weeks which means plenty of smoke going up and beer going down. Doing some country style ribs for lunch and trying out some new spices on wings to go along with the chuck.
If cooking at 250 what kind of time frame am I looking at for these? I've seen 1.5 hours per pound as a guide.
Going to be a great weekend. First weekend at home in a few weeks which means plenty of smoke going up and beer going down. Doing some country style ribs for lunch and trying out some new spices on wings to go along with the chuck.
