We stopped at Costco to pick up a chuck roast for the weekend since it was supposed to rain all weekend the intent was to cook inside. We found that the prime rib (5.5 LB) was only $10 more than the package of chuck (didn't look at the weight on the chuck - which maybe means I didn't want chuck to begin with?
) so,,,,,,,,,,,
Saturday afternoon I put it on the Grand Slam at 225 degrees for about an hour then upped the temp to 325 (we were getting a little anxious and hungry and I wanted to speed things up a bit).
I pulled it off the smoker when the IT hit 140 degrees and let it rest for about 20 mins while the sides were cooking (Green beans and mashed potatoes).
I had a hunk left over so I made French Dip sandwiches to enjoy during Sunday Night Football. I sliced it thin on the meat slicer and heated it in the broth prior to building the sandwiches. Fresh baked buns from the bakery, buttered and broiled to a golden brown then back in the broiler with cheese to melt.
All-in-all a good cooking weekend despite the rain.
