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At 4 hours in I opened the smoker to insert the Maverick temp probe. The Chuck Roast hit an IT of 147. I placed the peppers and onions on the top rack.
I'm keeping the door shut until it is finished. I am certain there will be a long stall period here. Hopefully it is done around 6PM.
Jeff's newsletter came out and Chuck Roast was on sale, so I decided to try a variation of the Bourbon Smoked Chuck Roast.
Marinated the Chuck Roast in Bourbon, Worcestershire sauce and a basic BBQ rub (low sodium) overnight.
At 6AM this morning I started the MES30. It was 0 degrees out. ...
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