Doing a Chuck Roll tomorrow for dinner and plan to put it on late tonight or early in the morning. Done a brisket, but never a chuck roll. I figure I will season like brisket and probably serve chopped rather than sliced.
Given I have never done one of these before, about how long do these normally take around 225-250 or so? I would like to have plenty of time to rest it in a cooler prior to dinner (around 7 in the evening).
I am guessing putting it on around 3-4 in the morning should give me enough time. Plan to cook till around 185-200 depending on the probe test. Don't plan to foil, but you never know ...
Given I have never done one of these before, about how long do these normally take around 225-250 or so? I would like to have plenty of time to rest it in a cooler prior to dinner (around 7 in the evening).
I am guessing putting it on around 3-4 in the morning should give me enough time. Plan to cook till around 185-200 depending on the probe test. Don't plan to foil, but you never know ...
