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In honor and memory of uncle Bob egg McGene’s

we will definetly do this again. Close to a brisket in flavor, a little differently do this again. 3.5# chuck roast Wrapped in foil with tallow until 152ish Pulled at 207ish. Total time 6.5 hours

Turned out awesome

Found tallow at the Amish market

ahhh a thing of beauty

Gotta have some brats as a snack. Cooked these on the wife’s gasser.

I’ve learned so much from this forum about smoking and grilling. Thank you all for the education, I would’ve struggled without you. I like to foil everything I can for easy clean up. I don’t use water as a heat sink. I use the largest clay pot base I could find, filled it with sand and foil it...

I got the bullet going, and trussed the meat to keep it from falling apart

I’ve been seeing people smoking chuck roast lately, treating it like a brisket and using tallow. Inexpensive and looked delish so I thought I’d give it a go. Only searing was wootsy and spg. Apple wood for smoke.

The wife’s pasta salad cost about $6 for this gynormous bowl. We gave so much away with some beef also. Fab u lish us. Perfect weather, great time relaxing. Hoping you all had a great tasty and HAPPY INDEPENDENCE DAY!!! MURICA!

Sliced thin for some sammies and the rest will either be more pit sammies of hot beef n gravy wit sum tater fries….with gravy of course

All protein pulled, looks like a few pieces are missing. Meat was pulled at 134 and tented and left to sit 30 minutes before the meeting the mill

Once set up, the fun part. SOOOO COLD n SOOOOO GUUUUDD

Always always have some brats to go wiff and schnak on

Broke out my rotisserie for my kettle. Haven’t done a pit beef in a while. Within a small area in and just outside Baltimore there are pit beef stands. Just about every community had one that everyone knew the owner and one another. I have been going to the one where I grew up as a young boy...

Has anyone or does anyone use cast iron as a grate in their WSM? I’m thinking about one but I’m. Curious to hear others opinion. I’m guessing it has to have an effect on the meat, temps and time or even fuel consumption. Thanks in advance for any comments

Anyone have a recommendation for a temp gauges set up. I have a 20 year old Maverick system and I don’t think it is measuring the temps accurately. I don’t trust the lid one. I think it’s time for a upgrade.

Just wondering if anyone uses the cast iron grill on their smoker. I guessing it affects the meat and cook time and flavor. I was thinking like the Craycorts probably adds to the cleaning process with the weight compared to the steel grill type.

Dwain all looks great! You have some mad Q’n skills my friend

Looks great! From one wayward TVWBB fan to another, welcome back. Trying to get a little more of this back in my life. I enjoy it and really enjoy this forum