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?
Bo Compton in Mesa, AZ, KCBS CBJ
Weber Ranch Kettle, BDS Mega, OTS, Weber Platinum
WSM w/Stacker from ProQ
LFSA RED Thermapen,
And 1 2010 Victor brand Hot Dog Cart