Chuck Roast or Chuck Roll
I've been hearing good things about Chucky's or chuck roasts on the forum, so I've been on the hunt for one.
My local butcher has 2-3 lb roasts for for $5.99 lb, or he'll sell the entire 17-18 lb chuck roll for $4.99 lb. I don't need the entire chuck roll, but the smaller roasts just aren't enough. They will also cut whatever size I need/want, so here are my questions.
There will be 12 people here, although this being suburbia, more might come over due to the aroma, so I'm thinking a 6-8 lb roast will ensure leftovers. AGREE?
SHOULD I BUY THE RIB SIDE (MORE FAT) OR THE NECK SIDE (LESS FAT MORE MEAT)?
Does beef have a stall like pork does?
I'm cooking on a UDS with temps (at the grill) about 225 to 235. I am going to budget 1.5 hours per lb w/ a 2-4 hour foiled in cooler time as well and a 12 pack of Amstel Light. AGREE?
PULL @ 140 TO 145, AGREE?
If anyone has any more tips, I'd love to hear 'em.
Thanks in advance for all of your sage wisdom.