First Chuck Roast

[r2 builders]

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)

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• r2 builders
• Feb 18, 2017

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• r2 builders
• Feb 18, 2017

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• r2 builders
• Feb 18, 2017

Any questions?

r2

 

[mike5051]

Nice smoke r2!  That plate looks great!  

Mike

 

[dukeburger]

Looks awesome, nice work!!

 

[r2 builders]

Thanks Guys.
This was a fun one!