Blade Roast

[bagbeard]

I just picked up a small blade roast and i want to smoke it.  is this a decent cut for smoking?  I plan to rub with kosher salt, black pepper and granulated garlic. probably go with maple and cherry smoke blend as this is my fav and also what i have the best supply of.

Just wondering if there are any tips for this cut .  i plan on smoking it between 225 and 250.  should i cook it like a brisket to a higher IT? or do i treat it like a roast and take it off at med/rare.

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• bagbeard
• Jun 12, 2013

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• bagbeard
• Jun 12, 2013

 

[kathrynn]

One of our OTBS members did one last week and it was gorgeous.  Take a look and see what you think.

http://www.smokingmeatforums.com/t/142466/2013-06-07-wfh-smoke-blade-chuckie-pot-roast-in-progress

Kat

 

[bagbeard]

here it is!!

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• bagbeard
• Jun 16, 2013

Smokin the blade roast with a few friends! second water pan from left has fresh oregano in it

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• bagbeard
• Jun 16, 2013

blade roast. nice bark and smoke ring, spritzed with red wine vinegar and water. had fresh oregano in water pan. IT 185 but juicy and tender. 3 hrs at 225-245. cherry and maple wood only, no charcoal. sorry about focus. things got crazy with 2 chickens, sausages, the roast, baked potatoe and some guests with lots of kids. had 3 pits going. great night!!