Blade Roast - Pointers

[smokelesswonder]

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 :)

 

[Bearcarver]

Hi SW,

Here's all I got on Chuckies:

Should be of some help:

Pulled Beef Chucky               

Twin Chuckies           

Smoked Pulled Beef Chucky  

Bear

 

[smokelesswonder]

Awesome! Thanks for the reply.

 

[smokelesswonder]

20160621_193136.jpg

• smokelesswonder
• Jun 21, 2016

forgot to take a picture before I started the worcestershire.

20160621_194157.jpg

• smokelesswonder
• Jun 21, 2016

all tucked in for bed time

 

[Bearcarver]

That should be a Tasty Treat !!

Bear

 

[smokelesswonder]

2016-06-22 15.10.24.jpg

• smokelesswonder
• Jun 22, 2016

Just a few degrees until the foil wrap! This sight makes my mouth water

 

[smokelesswonder]

20160622_200051.jpg

• smokelesswonder
• Jun 23, 2016

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