First Chuck Roast

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Recap:
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?

r2
 
Nice smoke r2!  That plate looks great!  
points1.png


Mike
 
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