I'm going to thaw them starting today, then Saturday evening dry brine, and on Sunday rub them and then put them on the egg @ 225-250 to an internal of 170, then wrap with foil to an internal of 205. Based on others' posts, I'm guessing 7 hours total.
I suppose then I should pull the beef and serve with mushrooms, peppers, onions and cheese on rolls? That's what it looks like everyone is doing. Since there are two roasts, I might do one that way and the other I might sauce up a bit for bbq beef sandwiches.
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