Got a small 3 lb chuck roast from the butcher yesterday. I'm trying to make up for my recent brisket fail and wanted something more forgiving to try again. Put on a garlic and pepper rub. Preheated the egg to 300 - also wanted to try a higher temp cook to see if I could speed things along. Placesetter legs up, drip pan, grate, roast directly on the grate.
The PartyQ held 300 temp perfectly...wrapped in foil with a little water at 160 meat temp...removed from foil at 195 and placed back on grill until 205. It was very good. The meat was pull apart tender, with a nice bark and great flavor. Almost all of the fat rendered and we have some leftovers for tomorrow.
Total time was about 5 1/2 hours which is longer than I expected with the higher temp.