Tonights overnight cook All finished with pics

[bluesman250]

I got a beautiful 15 pound chuck roast from the local butcher. Hoping to have it on at 8, but weather is being weird (80MPH winds) here and there. Here it is ready for rub.



Here it is rubbed, after sitting in the fridge for about 3 hours, ready to go on the cooker.





After 12 hours it was at 170. I foiled and turned up the heat in the cooker to 275-280 and took the meat to 195. I was planning on 205, but it was clear at 195 that it was ready to pull. This is the finished product, after 15.5 hours. The chuck was cooked with Hickory for wood, with 1 chunk of Mesquite.



I was pulling at another location, but i broke off a chunk to show the smoke ring.

[Canadian Bacon]

Bluesman,are you cooking that roast as a roast or are you cooking it for pulled beef....just curious,I thought i read somewhere on this forum that Chuck makes great pulled beef when cooked low and slow.
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Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[Mikesooner]

Now that is a hunk of meat!! Don't think I've ever done a brisket that heavy

[bluesman250]

[USDA Monkey]

Do yourself a favor and foil that bad boy whe the time is right. Meat that big could take up to 24+ hours to be ready to pull. You might want to cut it in half. That way you will have a shorter cook time and more surface area for smoke.

Good Luck.
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[bluesman250]

[Mikesooner]

Sounds like a good idea for the practice run..good luck..

[jshepnga]

My overnight cook tonight is a 7lb boston butt



I use an offset smoker - so the firebox is no where near the meat.
I have no problems with briquettes.
Kingsford is still far superior to other commercially available brands (Royal Oak used to be good, but it has went seriously down hill)

I use a mixture of briquettes, hardwood lump (burns too fast & hot), and hickory chunks/log - depending on mood, and what I have on hand.

I just put on a 7lb boston butt (9:15pm), it will hold 225 degrees until I am ready to take off.

I will cook it about 14-16 hours
Should have a 1/2" smoke rinf when done.

Yummy!

[bluesman250]

[bluesman250]

[Mikesooner]

On that 100th try, just play a little Buddy Guy..Damn right I Got the Blues!!!

[bluesman250]

Well, its 1130pm. The dang WSM does not want to go above 230. But she has been sitting there steady for hours. Topped of the water pan with hot, and now its a time for a little nap until the maverick wakes me up, or the sun rises. Heres hoping for the sun!

[bluesman250]

Well, its 5am, and the cooker temp dropped to 200. The wind came up last night, and it burned through a good amount of lump. I added some more, topped off the water, and the meat is it 153. 10-15 more degrees, and i will foil for the remainder of the cook. So far so good!

[Skidder]

You have to post a done pic........please?

[Doc1680]

Sounds like all is good bluesman. Can't wait to see how it comes out.

And as USDA Monkey said, on the day of I would cut that bad boy in half to shorten the cook time.
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Love the voodoo that Q do.

Doc

[bluesman250]

[jib]

FY"I - I did two 8 pound Butts on the bottom of my WSM. It was a tight fit when they went on, there was only about 1/2 inch between them initially. Once they shrunk up a little, I moved them both inwards, to keep them clear of the extra hot area right next to the walls. It worked well.

Jack
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WSM
Charbroil gasser grill
Currently planning a Stumps clone build

[bluesman250]