Two firsts for me this weekend, first time using the new smoker and my first time doing a chuck. Picked up a nice 7 lb chuck yesterday, hit it with some mustard and just a basic butt rub..Started the fire around 8:30 this morning hoping to be ready for dinner around 5:30 or 6, plan is to bring it to 165 internal, double foil and spritz down, then bring it to 205 -210, pull and rest and hr or so before dinner..
Into the smoker, I wound up drilling a hole on the side to get my temp probe through..
Smoke from the stack looks to be about the right color..
Now the wait..