I had a 6 lb bone-in chuck roast cook. I seasoned it with a brisket rub I found online a few weeks back. The rub is pepper, onion powder, garlic powder, cayenne and salt. I put the rub on about 4 hours before I had time to cook it. The roast was a little frozen as the temperature was reading 36 degree's on an Ivation temperature probe (First time using).
I put the roast on and the other probe was reading the interior temperature of the PBC. It started off at 270 and eventually worked its way up to 360. The roast stalled at 151 after 4 hours and the PBC was then back to 270. I pulled it off and wrapped it in foil and added about 1/2 cup of red wine. I put it back on and cracked the lid with a piece of rolled up foil. Temperature ran back to 360 fast. It was taken off at the 6 hour mark and was awesome.
Hopefully pictures come through.
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