Trying a chuck roast in my MES 30" for the first time today. Plan is to smoke it to 195 IT and then pull it and serve it on buns with horseradish sauce. Smoking it with a 50/50 mix of mesquite and pecan.
Made a rub from leftover pulled pork rub I was too lazy to throw out, 1/4 cup salt, 1/8 cup garlic powder, and about a tsp of oregano. Applied over a base of yellow mustard.
Alright boys, let's do this! Now she's in the smoker @ 250:
ET-733 set, now it's time to hurry up and wait.