6+ pounds. Dry brine with salt over night. Covered with Memphis dust. 5 hrs with grill temp at about 250° - 275°. Removed from grill at IT of 157°.
Juicy and very very good.
Here is my full notes on the cook.
Dec 3rd, 2017
Chuck roast
6# +, rotisserie
2 large roasts.
Salted and put in fridge the night before.
Morning of, stacked them and tied real well together in a roll.
Rubbed good with Memphis dust after misting with a little water.
Lit 12 Stubb's and stacked in corner of SnS and filled the rest with unlit.
Added 4 oz of apple wood on hot end.
Put on grill at 2:00pm.
Shooting for 225° or so.
45 minutes into it I realize I forgot to tighten up the screws on the spit forks so I had to open it up and tighten.
At 3 o'clock the grill temp was at 278°.
Cranked the vents nearly closed. I think the wood makes it burn hotter.
4:00 grill temp was 263°.
4:30 grill temp 255°.
5:00 Beck up to 261°.
Both vents nearly closed. Just a crack.
6:00 243°.
7:00pm removed from grill.
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