Hi All,
First, I apologize if this post is redundant, but most info I've found thus far has been for PBC's. I've seen one post on the Weber, but I missed the cooking temp info.
I have a 22.5 Weber Kettle. Accessory options include Vortex and Smokenator.
I have a 3.19lb BNLS Chuck Roast, which will be my first on the cooker. So, here are my questions.
1. What temp are you cooking at? I can pretty much control 225 - 350. I'm getting pretty good with fuse and Vortex, but I wonder if the Smokenator would be better in this case.
2. What's your setup if you do use the Smokenator?
3. Do you crutch? If not, do you have any stats on how long a stall might last? If you crutch, do you just add some beef broth like with a brisket?
4. I've seen IT goals such as 203 and above. Is this the norm even if you just plan on slicing, or is it just for pulling, or both?
5. Dry Brine. Some say they wrap in saran wrap, others leave uncovered. Is it really OK to leave the meat overnight in the fridge uncovered?
6. Does anyone inject? If so, when do you inject vs. laying salt for the Dry Brine?
Unfortunately, I will need to foodsaver and freeze this clod as it may be up to two weeks before I can cook it.
As always, I appreciate all that you do.
--Ed
First, I apologize if this post is redundant, but most info I've found thus far has been for PBC's. I've seen one post on the Weber, but I missed the cooking temp info.
I have a 22.5 Weber Kettle. Accessory options include Vortex and Smokenator.
I have a 3.19lb BNLS Chuck Roast, which will be my first on the cooker. So, here are my questions.
1. What temp are you cooking at? I can pretty much control 225 - 350. I'm getting pretty good with fuse and Vortex, but I wonder if the Smokenator would be better in this case.
2. What's your setup if you do use the Smokenator?
3. Do you crutch? If not, do you have any stats on how long a stall might last? If you crutch, do you just add some beef broth like with a brisket?
4. I've seen IT goals such as 203 and above. Is this the norm even if you just plan on slicing, or is it just for pulling, or both?
5. Dry Brine. Some say they wrap in saran wrap, others leave uncovered. Is it really OK to leave the meat overnight in the fridge uncovered?
6. Does anyone inject? If so, when do you inject vs. laying salt for the Dry Brine?
Unfortunately, I will need to foodsaver and freeze this clod as it may be up to two weeks before I can cook it.
As always, I appreciate all that you do.
--Ed
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