Blade Roast - Pointers

Discussion in 'Beef' started by smokelesswonder, Jun 21, 2016.

  1. smokelesswonder

    smokelesswonder Fire Starter

    ND
    So from the little bit of research I've been able to do so far.  

    Am I correct in putting on a rub tonight for smoking tomorrow around 11am-ish?  Have the day off so I figured it would be a perfect time to try my first roast. 

    Should I aim for around a 250° and wrap in foil at 160?  I am going for pulled sandwiches so end goal would be 205°, correct? 

    Anybody want to share their favorite rub for something like this?  Any other pointers/tips while it's getting up to 160?  Is 1 hr rest enough after it's all cooked up?  Should I pout mustard on it to hold the rub on initially?

    Very green and would prefer not to mess this up!  Thanks :)
     
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    smokelesswonder likes this.
  3. smokelesswonder

    smokelesswonder Fire Starter

    ND
    Awesome! Thanks for the reply.
     
  4. smokelesswonder

    smokelesswonder Fire Starter

    ND
    forgot to take a picture before I started the worcestershire.

    all tucked in for bed time
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    That should be a Tasty Treat !!

    Bear
     
  6. smokelesswonder

    smokelesswonder Fire Starter

    ND
    Just a few degrees until the foil wrap! This sight makes my mouth water
     
  7. smokelesswonder

    smokelesswonder Fire Starter

    ND
    Ended up slicing, no leftovers so that's good.
    I need to plan the day around my next smoke a little better, this one was rushed
     

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