Just bought a simple chuck roast. Seasoned it and let it go on super smoke for 3 hours. Turned the heat up to 250 and cooked for another 6 hours, spritzing every 90 minutes with a 50/50 mix of apple cider vinegar and water. Got the internal temp to 200 before letting it rest for 30 minutes before eating. Was really surprised at how much it shrank, but it was good. Not the best cut of meat I’ve ever had, but very good.
