Chuck Roast

9:00- Started smoker with minion pile, hot water in pan 9:45- added meat and cherry/hickory chips; smoker 195, vents 25% 10:25- smoker 240, meat 82; vent #3 0% 10:45- smoker 242: vent #2 10% 11:00- vent #2 0% 11:40- smoker 240, meat 153; vent #1 10% 12:00- smoker 211, meat 158; vent #2 10% 12:30- smoker 210, meat 155; vent #1 30% 12:50- vent #2 30% 1:15- vent #3 30% 3:40- meat 158; removed and put in oven at 240 4:30- meat 195, removed

2.6 lb Chuck Roast Dry brine with kosher salt overnight Amazing Ribs’ Big Bad Beef Rub

(April 30, 2023 - Pittsburgh, PA, USA)