I used the shredded BBQ beef recipe from the cooking topics page on this site. Started with a 7 lbs chuck roast because I couldnt find just the eye portion of the roast.
I used 2 chunks of apple and 2 chunks of cherry wood. I started at 9:30 in the morning and for the first couple hours it cooked at 225 to 240 degreeswith all vents open 100%. At 11:30 the temp began to rise and was hovering around 250 degrees and got up to 255 degrees around 1:00 pm. I closed the bottom 3 vents to 75% at this time. The temp settled in at about 235 to 240 degrees until 2:30. The temp rose again to 250 - 255 degrees the last hour until I took it out at 3:30.
It pulled apart with a fork and turned out very good for my first try I must say.
My buddy couldnt wait for it to get done.. He is my biggest fan.
I used 2 chunks of apple and 2 chunks of cherry wood. I started at 9:30 in the morning and for the first couple hours it cooked at 225 to 240 degreeswith all vents open 100%. At 11:30 the temp began to rise and was hovering around 250 degrees and got up to 255 degrees around 1:00 pm. I closed the bottom 3 vents to 75% at this time. The temp settled in at about 235 to 240 degrees until 2:30. The temp rose again to 250 - 255 degrees the last hour until I took it out at 3:30.
It pulled apart with a fork and turned out very good for my first try I must say.
My buddy couldnt wait for it to get done.. He is my biggest fan.
