Since I'm planning to smoke my 1st brisket for Labor Day Weekend thought I'd better try a smaller chunk of beef. Yesterday I bought a 15# brisket, 6# chuck, 10# butt and a 6# pork loin, and several yard birds, enough for left overs. Last nite I sprinkled a little salt and pepper on this 2" thick chuck. At 0900hrs I pulled it out of the frig, 1030hrs fired the PB 820 and heated to 225* At 1100hrs the naked chuck hit the grill. Checked it 3 hrs later and set the probe, no pan, no wrap, and closed the hood. Back in the house I set the wireless on "program" for 190*. At 190* momma oiled and seasoned some taters and popped the can on some crescent rolls. Just by pure luck everything came together on time. Pulled chucky off the grill at 190* after a total of 5 & 1/2 hrs and rapped it w/ a couple of towels for an hour. Nice little bark and a lot juicier than the picture shows. It's been awhile since I've done any beef, and none at this I.T. We both enjoyed the flavor and texture on this dry smoked pot roast. Look out Mr. Brisket, I'm coming for you next!!