Followed the recipe on the Pitboss website.
Meat Church Holy Cow rub. Bear mountain mesquite pellets. PB Lexington.
Smoked Chuck roast on top rack at 205 for 3 hours. Roast pan with consommé right below it.
Blended consommé at 3 hour mark and place roast in it. Brought temps up 350.
Pulled when internal temps hit 210.
As you can see the fat didn’t render all the way. Next time will probably pull when internal temps hit 215-220. As for the flavor. Damn is it good. Makes me excited to get it better next time.
by 2nuts1bag