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help with chuck roast

Unknown
Unknown
edited November -1 in EggHead Forum
i am planning on doing a 3.5 pound chuck roast on my large egg tonight. i haven't had my egg but a couple of weeks so i'm not really for sure on the best way to cook this. i am planning on using a vrack and drip pan. what should the internal temp be when i pull it off? what temp should i cook it at? one more thing- i just took it out of the freezer to thaw about an hour ago(about 7:30am) so i guess i can't cook it too slow.(oops) any suggestions would be appreciated. thanks.
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Comments

  • Unknown
    Unknown
    JessicaC,
    ok--i decided to throw the roast back in the freezer and go swimming for the day. high near 90. i am going to cook it this weekend instead so i would still appreciate any suggestions (and i will have it thawed before hand...)
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