Father’s Day Chuck

Paul S

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

76/51°F - Partly cloudy throughout the day. (June 19, 2022 - Pittsburgh, PA, USA)