Well it's a little chilly here in the PNW and I am getting a late start on this fine looking Chuck roast. This Beef is locally raised and without hormones, steroids etc... It smells sweet when you thaw a chunk out. So I injected it full of Creole butter and rubbed it down with SPOG. The Kettle is just about ready. I am going to make some no boil Mac and Cheese this afternoon to accompany it. I know it won't be done in time for dinner so I have some plan B options for later too. I do love a good piece of Beef even though Pork is king of my palette. Well Here she is on the Performer. I think I might try and run it at 240 today. This is only a 3 and a half pounder so maybe I might just get lucky and actually get to eat it tonight. Right! Hahaha.... Apple and Cherry smoke. Kind of cool how the sun was shining through the vent holes and lined up like that. Well, about 6 hours in and it is in a sweet 165 stall and has been for over an hour. It did get some little friends a while ago of course. Heading to the market now for my Mac n cheeze stuff. Gonna ride it out until the Mac is ready and then foil to the end with Beef Broth and Butter. It sure has a nice bark forming on it. I really don't care if it is done for dinner. I'm single and nobody is waiting on me. Well, except for the dang dog. More to come. OOOOH, man oh man. Just look at the cherry color. This was about 8 or 9 hours and it only got to 171 so I foiled it and into the oven on low until morning. I will get a plate shot later when I have a sammy. My goodness that might just be the best chucky I ever made. Got some good bark on that stuff too. I did a no boil mac and cheese recipe I got off of here and it was excellent too. Homemade pickles to top it off. Thanks for looking.