Did a couple of chuckles this past weekend. By far the easiest cook yet on the WSM 22.5. Temp solid 240-260 throughout a 6 hour cook. Got IT of 200 degrees and pulled for a hour rest. Tender, juicy pulled beef with a 1/4 in smoke ring. I wish I had tried this long before this weekend. I have been missing smoked beef of any kind. This was almost as tasty as brisket, with 1/3 rd of the time and trouble. I will be smoking chuck roasts for the rest of my life.
