Wow! That looks absolutely delicious!
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, 2017Chuck roast6# +, rotisserie2 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.Sent from my SM-G955U using Weber Kettle Club mobile app