Cooking temp of 235
Was put on at 11:30am
Fuel was charcoal
Smoked by hickory
Beef blade 1.5kg for us aussies
Beef chuck 3.3lb??? For those in usa
All went well once i got the temp under control from fluctuations. Under the cut i had a tray to collect any drippings and to the side closer to the firebox i had another trsy of beef stock/broth.
Every hour i would grab some stock and moisten the cut. I found when i hit about 138°f that i hit a stall so i wrapped it for the remainder.
Took temp to 150 and pulled it and placed to rest for 1 hour.
End result bloody tops i think for only my second time smoking. Meat was moist good strong smoke ring was really nice.
Lessons learnt. Try and thin the smoke out as the flavor was a tad over powering. And take it along abjt more before pulling it as we prefer our meat medium to well rather than medium rare