Father’s Day Chuck

9:45am: added wood and meat; meat temp 40, smoker temp 180; vents 30% 10:15: meat 80, smoker, 250; vents 2 and 3 closed 11:15: meat 150, smoker, 238 12:00: meat 157, smoker 230 12:45: meat 156, smoker 226; vent 1 50% 2:30: meat 155, smoker 105; vent 1, 2 and 3 50%; stirred coals 3:00: meat 156, smoker 238; all vents 25% 5:00: meat 178- removed

2.8 lb chuck Dry brined overnight with Diamond Crystal Kosher Salt Applied Amazing Ribs Big Bad Beef Rub on all sides Added apple and cherry wood chips

(June 19, 2022 - Pittsburgh, PA, USA)