Smoked a 5 pound chuck roast today. Started with some hickory ( my favorite) had a drip pan with some Cabernet and water. 275 dome temp cooked for 10 hours to a internal temp of 205. Pulled off and rested for an hour. While resting the meat I made a pan gravy out of the drippings and the cab. I had to add more water and cab. The roast melted in your mouth and the gravy was great. My wife said that if I roll over during the night and she is not there she is downstairs drinking the gravy. Nothing better than the Egg.