I am having some people for dinner on tuesday and I think I have just enough meat. The meal will be about 5.5 lbs of strip loin roast and I'm feeding 9 people.
To make sure people are well fed, and the fact that I have never made them before I thought I would try chuck roast burnt ends as some candy for people to eat with cheese and wine before dinner. Costco has wagyu chuck roast, so I figured why not.
Question is, can I smoke this the day before to just before I add the sauce, rest and refrigerate and finish the day of the party?
Also, i only have a pellet grill and get best smoke at 150°. Is the constraint that I have to pay attention to is to have the surface of the meat at 140° in 4 hours or is it the center of the meat at 140° in the 4 hours?
To make sure people are well fed, and the fact that I have never made them before I thought I would try chuck roast burnt ends as some candy for people to eat with cheese and wine before dinner. Costco has wagyu chuck roast, so I figured why not.
Question is, can I smoke this the day before to just before I add the sauce, rest and refrigerate and finish the day of the party?
Also, i only have a pellet grill and get best smoke at 150°. Is the constraint that I have to pay attention to is to have the surface of the meat at 140° in 4 hours or is it the center of the meat at 140° in the 4 hours?