In preparation for doing a brisket next weekend I used a 3.5lb chuck roast as an experiment on technique and seasoning. I only underestimated the cook time by 3 hours. My wife said her pieces near the ends were a little dry. That may have been because I tried to ride out the stall but gave up after 2 hours stuck between 154 and 165. After wrapping I took it to and It of 195.
I also threw some chicken legs on.
I also threw some chicken legs on.