Bought a 5lb chuck at local butcher. Injected with a soy based marinade and used a basic rub on Friday. This morning I had my NB ready at 6am. Weather was perfect until 9am when the wind picked up. Outside temp about 55F. Smoker was pretty steady at 250F. After 4.5 hrs and temps at 150, I foiled until 205F for a total smoke time of 7 hours. I used 3 chimneys of charcoal and some mesquite chunks. Tastes tremendous.
