Next time has arrived. I decided to do Pepper Stout Beef with the 5 lb. roast that I bought a couple of days ago. Since my Boneless Short Ribs came out so well when I cooked them further for 1 hour at 210°, I used Paul's pot roast recipe for the beef and otherwise followed the PSB recipe. The roast was too big for my foil pans, so I cut it in half and used two pans and two of everything else in the recipe. After shredding, I combined both pans for the evaporation phase.
No pictures but believe me, the end result was spectacular.
We are at 1200' elevation here so 210° not easy to reach I settled for209° for 3.5 hours, but worked like a charm. I also used two supplemental smoke generators for the smoke phase. Smoked for 3+hours with pit set to150°, actual surface temp. was 205 to 220°. IT was 146 when removed from grill.
