Chuck Roast w/Q-View

This was my first smoke with my new Maverick T-73 Dual Probe Remote and lord how mercy does it make a difference.

My factory thermo was reading 120+ degrees cooler than I was running.


Here is the small Chuck I picked up last night painted with yellow mustard and rubbed down with a simple beef rub consisting of:

2 parts Black Pepper
1 part Kosher Salt
1 Part Garlic Powder
1 Part Onion Powder




Lit the fire around 8am this morning and put the meat on around 8:30. At 11:30 she was moving along nice.



I spritzed with Worchester Sauce in a spray bottle.




She was done around 4pm. I pulled it off at 197 degrees for slicing.


I double wrapped in foil and wrapped in towels and let it rest for 2 hours before cutting.

Here it is ready to be served.








Any input is welcome!