11:00PM (12/5/2008) – Sixty three pounds of chuck roast, rubbed with Plowboys “Bovine Bold” and ready for the smokers.
08:00AM (12/6/2008) – Nine hours in. Smokers are holding pretty well at the 230 degree mark. Meat is averaging 165 degrees. Just need to get through the plateau and we’re home free.
Continue reading … All Night Chuck Roast Smoke Fest


















