The cut is a 4 pound boneless chuck roast with decent marbling, picked it up tonight.
I plan on dry brining it starting tomorrow night for a Saturday smoke. Questions: how much salt to use and how should I store it between Thursday night and Saturday morning?
Early Saturday morning we'll coat it with EVOO and BBBR about 30 minutes prior to putting it on the Weber 18-1/2" smoker. Question: Should this be done the night before?
Early Saturday morning I'm going to inject it with beef stock. Question: Should this be done the night before or even done at all?
I plan on smoking it at 225 to 250 until it holds at 200 to 205 internal for an hour, then wrapping it and putting it in a cooler for an hour before pulling it.
Smoking it over Kingsford blue bag and hickory wood with an occasional hunk of mesquite thrown in for good measure. Depending on how much I drink there might also be cherry wood, apple wood, pecan or alder thrown in although I'll try to resist getting creative.
I know it's a lot to ask but any tips/pointers/corrections/admonishments would be greatly appreciated!
Comment