First Chuck Roast

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
3lbs Chuck Roast.
Garlic oil and SPOG overnight.
In the the chamber at 9:15am
Cherrywood chunks
At 166 degrees out and wrapped back in with foil packet (apple cider. BBQ sauce, WS Sauce and rum)
Out of the chamber at 6:45pm,
IT 189 degrees. 11+ hours Q time.
Perfect doneness, might have hit it with a little less smoke but not much.
Overall it turned out pretty well.
Thanks to Bear for the step by step (peculiar mods by me)

Any questions?

Nice smoke r2!  That plate looks great!  

Mike is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.