Thanks to @Bearcarver for the idea...Picked up a 5.5lb cross rib pot roast yesterday morning and started prepping it last night. I will be serving up some pulled chuck sammies with ChefJJ's Smokey Au Jus, which I keep hearing praises about.
At 8:30 last night, I brushed the roast with Cattle Boyz BBQ Sauce (one of my favourite store bought), applied my rub and wrapped in saran wrap overnight.
The rub I mixed up was kind of an experiment, but tasted real good from the first taste test!:
2 TBS Tatonka Dust
1 TBS Jeff's Rub
1 TBS Turbinado sugar
7:30am: Up to make coffee and start up WSM with hickory
8:15: WSM at 225, put on chucky and veggies for Au Jus to smoke for one hour
8:40: Start this thread
9:15: Remove veggie pan, add thyme, beef broth, bay leaves, garlic and tomato paste. Place on bottom rack of WSM to catch chucky drippings. Maintain 280F pit temp
11:15: IT 140F - Pit temp drops to 258F... stoke coals, add more fuel.
1:00: IT 162F - Pit temp 284F
2:00: IT 171F - Pit temp 282F
3:45: IT 180F - Pit temp 279F
5:15: IT 190F
6:15: IT 194F - Pit temp 279F
7:15: IT 200F - Pulled from WSM, double wrapped in foil and covered in towels. Poured Au Jus into sauce pan with 1cup red wine, brought to boil and simmering wile chucky rests.
Sprinkled on some more Tatonka Dust and Jeff's rub before dropping in the WSM
Edited by DukeBurger - 7/26/15 at 6:26pm