This is my first Chuck roast !, after making many pork butts with good results and reading about chuck I decided to give it a try.
Its a 10 pounder, well rubed.
Im following my pork butt setting, I set the egg for indirect with dripp pan w/water and set for 225F at grid level.
Any suggestion welcome for the rest of the smoke, I read wrapping and no wrapping. I prefer not to, as my butts, and looking on getting it to pulled level. Hoping it reaches that level when it hits 200-210F internal.
Here some starting Pics ...