Been talking about putting some chuck roasts on the cooker for some time now and finally did it. About 5.5 pounds of roasts, some Montreal Steak seasoning and the WSM running steady at 235. I put the roasts in an aluminum pan for the last hour or so, jacked the temp to 275 and pulled at 201 internal.
They could have gone a little longer but were mostly excellent!

About three hours in. If you're wondering about the over thermometer,
I was having trouble with the Redi-Chek and threw it on for backup. I
just had to run the probe a little differently under the hood and then it
was good.

After cooking in the pan. Delicious juices...

A smoke ring worthy of display:

Corn on the cob with smoked salt:

A fun day!!
They could have gone a little longer but were mostly excellent!
About three hours in. If you're wondering about the over thermometer,
I was having trouble with the Redi-Chek and threw it on for backup. I
just had to run the probe a little differently under the hood and then it
was good.
After cooking in the pan. Delicious juices...
A smoke ring worthy of display:
Corn on the cob with smoked salt:
A fun day!!
Comment