Debmar
Knows what a fatty is.
Going to be smoking a small (just over 2 lbs) Blade Roast (my research indicates that it is a form of Chuck although in my area there is no such thing as a chuck roast) sunday on my uds. Not exactly sure if I will be pulling it or slicing but it will be in the temp range that I could pull it so targeting just below or just over 200 degrees but will be probing to decide when done and not strictly going by temp.
I think I am wanting to try and let it ride and not wrap it. Tried researching online and it seems most people wrap. Is it a mistake to not wrap it? I am wanting a get a crisp crust on this roast and I am thinking if I wrap its going to lose that crispness. I don't have any butcher paper so it would be foil if wrapping.
Thought I would ask here for your thoughts before going the no wrap route just in case its a mistake to go that route. I was thinking of going 250 ish for pit temp. How long should I anticipate it taking to get it to the 200 ish range?
thanks for the help
I think I am wanting to try and let it ride and not wrap it. Tried researching online and it seems most people wrap. Is it a mistake to not wrap it? I am wanting a get a crisp crust on this roast and I am thinking if I wrap its going to lose that crispness. I don't have any butcher paper so it would be foil if wrapping.
Thought I would ask here for your thoughts before going the no wrap route just in case its a mistake to go that route. I was thinking of going 250 ish for pit temp. How long should I anticipate it taking to get it to the 200 ish range?
thanks for the help
