Cooked a 6 pd Chuck Roast. Zone 4 with LHT 10 and HHT 30. Started out at 225 for 8 hours until it reached internal of 165. I then kicked it up to 300 and foiled it in a roasting pan with some beef stock and covered in foil. Cooked for another 2.5 hours until internal of 185 was reached. Held for 30 minutes and sliced for sandwiches.
Was good. I think Shoulder clod is better. The slices were moist and this made a great sandwich served Au Jus.
Afterwards a nice "imported" rum.
Adds a nice flavor to stews and some soups.