Bought a nice looking angus chuck roast 3 1/4 pounds. As of now I'm planning on using a beef rub from Lysanders. I've used their steak marinade and like it so thought I'd try this. Open to suggestions for something different though. Would you put the rub on and let sit overnight?
Need to know what temp is desired for the smoker, (225º -??) planning on using a bit of hickory wood. What about a smidge of apple??
If we wanted to eat at say 5:30 PM what time do you think it should go on?
Foil at what temp and with or without a broth or something included in the foil?
Pull at what temp?? Slice or pull apart?
Right now it doesn't matter if I do it on Saturday or Sunday. Just wanna do it this weekend.
Many, many questions asked. Hope to get some pointers. Thanks in advance.
Thought I'd ask you guys that know!!!
Oh, btw....in reading many of the posts here I see many different ways of showing the temperature degree symbol. If you'd like to use the º all you do is hold the Alt button and use the numbers 0186. Hence 225ºF. (My little way of adding to this great forum...LOL)