- Aug 25, 2017
- 19
- 16
Having the family over for beef sandwiches tomorrow. I'm a newbie on the smoker but getting better thanks to this site. Picked up two chuck roasts from Meyer after work lastnight and got them seasoned up this morning and in freezer bags in the fridge.
My first choice when cooking them was to leave them in pan but on cooling rack but as you can see they're to big ( 3.13 & 3.49) to fit in one pan. I'm using the MES 30. So do you guys recommend maybe using two separate pans on two racks or putting them side by side on the same rack with a pan underneath? I'm gonna cook them at 240 till they get to 160ish then foil to 205
My first choice when cooking them was to leave them in pan but on cooling rack but as you can see they're to big ( 3.13 & 3.49) to fit in one pan. I'm using the MES 30. So do you guys recommend maybe using two separate pans on two racks or putting them side by side on the same rack with a pan underneath? I'm gonna cook them at 240 till they get to 160ish then foil to 205