BuckRimfire
New member
I have two 2.5 # chuck roasts that I've dry rubbed (on Saturday) and want to smoke this afternoon. The owner's manual says for a 3-4 # roast, go 2 to 3 hours at 215-225°. Any adjustments based on smaller size of pieces but greater total weight? I like stuff a bit on the rare side (actually, I like beef virtually raw but my spousal critter is not so bloodthirsty), so I was thinking 2 hours at 225° then open it up to stick in a thermometer to check (don't have a remote probe yet).
Thoughts?
Thoughts?