7-bone Chuck...what to do?
I got a screaming deal (.99 per lb) on 7-bone chuck roasts. Now, I've never smoked a bone in chuck, but at .99 per pound how could I afford to pass on the chance to experiment? I've got two of these things, one about 12 lbs and the other about 17 lbs. They are thicker than the point end of a fat brisket. My plan was some simple bbq beef, like "pulled beef". Any suggestions, comments, cautions?
[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT]
[FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT]
[FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT]
[FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT]
[FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]