Good thing this chuck is 4 the family

[Jerod Broussard]

We like it. But I sure wouldn't want to do this when cooking for someone else.

Admittedly I don't neglect the pit when cooking for others, but looking back I could have at the very least set the Maverick food temp alarm for 185 and set the BBQ alarms with values that would never been attained. I was so ticked by that point thinking straight was not an option.

Linear Summary:
1. Low BBQ alarm kept waking me up
2. Last time I checked I realized the Auber temp was bugging out and jumping all over
3. Unplugged Auber, turned off alarms, set vent to about 3.0 went to bed for good
4. Wake up to a 318 pit temp and a chuck roast that is 217 internal, yes 217.

Some edges are a little too jerkified, other than that the pepper tastes kicks some serious tail and is goooooood!!

[Breadhead]

The nice thing about BBQ even your less than perfect cooks taste pretty damn good.👍

[Tim E]

Agreed!

[CeramicChef]

Amen!

[BigBear]

Looks like a good ol' batch of burnt ends to me.

[Jerod Broussard]

Yeah, my oldest step-daughter came outside, "Jerod, I don't know how you cooked that chuck roast, but you need to cook it that way every time."

[CeramicChef]

If the family is happy, what else matters, right?

[GBA]

Nothing better the Meat candy

[Danjohnston949]

Jerod Broussard, Nice Smoke Ring Jerod! 👍👍😇👍👍. From Fargo, Dan

[Jerod Broussard]

Since I dump HOT coals I let the kettle warm up with the cold meat in the pit.

[Skip]

Great cook. I'd take chuck roast like that any day. Way to go!

[jharner]

That looked edible to me. I am doing one tomorrow.

[dhughes]

Dumping those coals into a smoke n sear, smokenator, or something else?

[Jerod Broussard]

Slow n' Sear.

[Pork Lord]

Jerod Broussard What all did you rub on the chuck what internal temp were you gunning for?

[Jerod Broussard]

I am pretty sure it was dry brined then BBBR 2.0'd. I wanted to get it to 205-210 internal, then hold it for at least 2-3 hours.