I have 2 4# boneless chuck roasts and some individually frozen spares in the freezer, and want to smoke them this weekend. When should I take them out to make sure that they are ready to cook? TIA
For a Sat cook, put the chuck in the ref. Thursday morning then take it out about 2 hours before you smoke it so it can reach room temp before you start. Put the ribs in the ref. Friday morning.
I'm doing a chuck tomorrow and I put in in the ref yesterday.
I have 2 4# boneless chuck roasts and some individually frozen spares in the freezer, and want to smoke them this weekend. When should I take them out to make sure that they are ready to cook? TIA