This was my first smoke with my new Maverick T-73 Dual Probe Remote and lord how mercy does it make a difference. My factory thermo was reading 120+ degrees cooler than I was running. Here is the small Chuck I picked up last night painted with yellow mustard and rubbed down with a simple beef rub consisting of: 2 parts Black Pepper 1 part Kosher Salt 1 Part Garlic Powder 1 Part Onion Powder Lit the fire around 8am this morning and put the meat on around 8:30. At 11:30 she was moving along nice. I spritzed with Worchester Sauce in a spray bottle. She was done around 4pm. I pulled it off at 197 degrees for slicing. I double wrapped in foil and wrapped in towels and let it rest for 2 hours before cutting. Here it is ready to be served. Any input is welcome!