Did a 4# chuck roast yesterday and it turned out great. Rubbed with Wolfe Bold, wrapped in plastic and into the frig over night, took it out of frig when I lit the fire, cooked at 250* (cooker was running a little hot), wrapped at 160* and pulled at 200*. It wasn't quite fork tender so put back on and ran it up to 208* and it was perfect - moist, tender, and very tasty
- kinda like a brisket point. I think it took 10-11 hours - not sure when I took it off. I may never cook brisket again. Would have had pics but some of the neighbors had wandered over (you know how that goes when there's smoke in the air) and we had to sample it - it was half gone when I thought camera.
Technique comments welcomed.