I'm getting ready to slow clook my first chuck roll tommorrow. It is just over 12 lbs. I would like to to hear from others who have cooked these on the egg. What temperature and and how long it took to cook.
Also what cooking method was used, such as wrapping in foil, and letting rest in cooler.
I'm trying decide if I should cook and have ready prior to the Mother's day party on Sunday and just reheat and serve or try to time it to be done just in time to eat.