Wittdogs B
Senior Cook
Well, I picked up the chuck roast yesterday (I think it's about 5 lbs). Skimmed through a bunch of the chuck threads; I will be cooking on the WSM. Looks like the temp should be about 235 (is that dome, grate, or doesn't much matter?) meat should be foiled at 160-165, and it should be pulled at 205. Usually we pull the butts at 190; this is too low for the beef?
I am planning to use lump, and will pack it in tightly as per recent posts... am I missing anything major? This is the first chuck for the Wittdogs....
thanks in advance-- I will post pics (including one before it rests)
I am planning to use lump, and will pack it in tightly as per recent posts... am I missing anything major? This is the first chuck for the Wittdogs....
thanks in advance-- I will post pics (including one before it rests)