Tim M's BBQ cooking area Visit again - we cook often
	Beef Chuck Roast - 3 lbs
Here is the setup in the BGE. This is an "Indirect" method because the drip pan is deflecting the direct flames. Pizza stone or firebricks could be used as in the Baby Back BBQ page. Here we have a V rack sitting in a foil lined drip pan. The foil makes for easy clean up. I will add water in the drip pan before I add the meat. Keeps the juices from burning in the drip pan.
Light the Egg and stabilize at 220-225 deg dome temp.
Here is the 3lb chuck roast (I could have used a brisket as well, but I had this in he freezer) with JJ's rub, it has been in a plastic bag in the frig overnight. Hickory chunks and apple chips in the fire
When the Polder thermometer reads 180 deg, remove and wrap in foil. Return to the egg and bump up dome temp to 275 deg. It has been 4 hours at 225 deg. so far.
It went to 205 deg in less than 2 hours when wrapped in foil. Here is the roast after 6 hours. I sliced it against the grain. Super tender and very smokey (I must cut back again on wood).
This one not one of my success stories, but experimenting is fun and we did eat all of it (my 16 year old ate most of it).