Went to the local store where I usually by my meats for some Butts to be done for one of my customers, they had chuck roast on sale at 3.59# I looked though them to find 2 that were close the same size and had some marbling to them.
Rubbed with some steak seasoning and put in the Cookshack with a few chunks of hickory at 225 was looking for 200 but I checked them once and they were at 187 about an hour later they were 177 my probes are good on the taylors, I took them out because I knew they were starting to dry with the temp dropping off. It could be that they were on the lean side, I am not sure on the exact amount of time they were in, maybe 5 hours.
While they were cooking I made up some Modified Jeff's Rub.
Some modified MDM rub
Finished product, hard to tell from this shot about the dryness, but still good with some sauce on them.
The butts are in and I will have a happy customer come Monday.
ANy ideas on what would dry them out some other than not enough fat content?