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I just brought home a 22 pond chuck roll and I have never cooked one before. About how long will it take to cook on the WSM? What should the internal temp be when it is ready to pull? I am thinking of smoking it at 250-275 deg.

I have use two Brinkman charcoal pans as a Piedmont pan with a Guru in my 18 and have never looked back. The only time I do not use the Piedmont pan is when I cook butts on the top rack with the Guru and no pan. I have a 22 still in the box and need to know what to use as a Piedmont pan with it.