Yea fishing rods mate.
Basicly i want everything in it ready to go.
Little bit of a space waster but ive got tons of room so its not an issue.
Tim, i smoked this chuck for around 5 hours until internal temp was around 165f internal temp then boated it in a pan of shitake mushroom and beef stock and loosly covered it in foil till it got to 203f internal temp.
Thats the magic number for cuts like brisket chuck ect.
Havnt tried it yet if finished to late