Well, I decided to take the Egg on a marathon. 12.5 lb chuck roast:
Slathered with some horseradish mustard and DP Cow Lick, and in the frig overnight:
On the Egg, with a mix of hickory and pecan:
I double foiled at 160. Pulled at 204, a full 27 hours later:
Defatted the juices and added back, and mixed in some apple BBQ sauce. Put it back on, uncovered, with some plum wood for about 1.5 hours more.
Final product was so delicious!
Here is the amazing thing - after almost 30 hours at 240 dome, this is what my lump looked like at the end:
Words cannot describe how much I love my Egg - truly incredible! :woohoo: