Captain Morgan
Chef Extraordinaire
Bored, and all the talk this week about briskets and stuff with horseradish got me craving a little beef. It's the Texas in me.
So I ran by the store on my way home this morning and picked up
a little chuck roast and because it was fairly cheap, a bottom round
roast. Gonna throw em both on without a water pan in the WSM.
I don't know what I'm doing. Any ideas? I'm think between 250 and 275.
Can't be up till midnight tonight, so higher temps may have to be the thing here. Should I rub em with evoo or no? Just gonna rub with
snp and garlic stuff, unless someone quickly suggests otherwise.
Pics coming in a moment.
So I ran by the store on my way home this morning and picked up
a little chuck roast and because it was fairly cheap, a bottom round
roast. Gonna throw em both on without a water pan in the WSM.
I don't know what I'm doing. Any ideas? I'm think between 250 and 275.
Can't be up till midnight tonight, so higher temps may have to be the thing here. Should I rub em with evoo or no? Just gonna rub with
snp and garlic stuff, unless someone quickly suggests otherwise.
Pics coming in a moment.