I rubbed down 4 chuck roasts yesterday morning and then put them on the smoker last night about 10:00. Temperature stayed pretty stable at 235, give or take, all night. Looks like at this point they have about 2 or 3 hours to go.
4 Chucks
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/chuckroast01.jpg
Rubbed and wrapped
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/chuckroast02.jpg
Knocking the chill off
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/chuckroast03.jpg
About 6:00 A.M. after 8 hours in.
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/chuckroast04.jpg
Holy BBQ and Guardian
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/chuckroast05.jpg
4 Chucks
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/chuckroast01.jpg
Rubbed and wrapped
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/chuckroast02.jpg
Knocking the chill off
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/chuckroast03.jpg
About 6:00 A.M. after 8 hours in.
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/chuckroast04.jpg
Holy BBQ and Guardian
http://i106.photobucket.com/albums/m277/cpaulsb/Forums and Message Boards/chuckroast05.jpg