Well tomorrow is the day that I give smoking my first try.
Started off with this 3 lb chuck roast.
Gave it a coating in rub and placed it in the fridge til the morning.
My plan is to bring the smoker up to 250, Hoping to grab some hickory or mesquite in the morning, as I only have cherry now. If not I will just use the cherry, but I'm not sure it will give it enough smoke flavor. I'm going to put it in the smoker until the IT hits 165, then pull it out and foil wrap it with some beef broth and put it back in until the IT hits 190 for slicing. Then
I plan on towel wrapping it in a cooler for an hour. Anyone have any idea on how long I can expect it to be in the smoker?