Have any of you ever used Montreal steak seasoning instead of s&p? About how long should it take to get to 160 degrees right out of the fridge? (I got a pair of chuck roasts that weigh 6.6# together.)
Thanks, Morgan. I guess that would be helpful info. I am smoking on wsm, shooting for 250, and will be using hickory. I hope to transfer to oven when I hit about 160.