I smoked a chuck roast, rubbed with salt, pepper, garlic and paprika, in my 22" kettle using the snake method. About 5 hours at just under 250° and then cubed it and put it in a pan with a little bit of BBQ sauce, and a lot of paprika and brown sugar. Back on the grill for about 40 minutes.
Turned out great and the kids gobbled it up.
Sent from my moto g(6) play using
Weber Kettle Club mobile app