Suggestions on how to cook this....

[Learning to BBQ]

I got a small 3 pound-ish inside blade (bottom blade) beef pot roast. I'd like to try to cook it on my kettle. It's got great marbling. Not really a fan of pulling my meat, would rather just slice it. What would be a good way to cook this, and to what internal temp? Any and all suggestions welcome.

 

[IamMadMan]

For slicing i go to 175 - 180 internal temp cooking at a higher temperature than what i do for pulled pork (275 - 300 your preference).

If it's all white pork meat go to 165 internal.

 

[Learning to BBQ]

Sorry, I forgot to say that it is beef. :doh:

 

[KevinJ]

Id probably smoke it like I do a Chuck Roast rap it at 165 with BP or Foil and pull it at 200 if it's tender. Chuck Roast slices up just like a Brisket.

 

[Shagdog]

Beef rub, smoke till probe tender and slice it. Its almost as good as a brisket