Pot Roast a la Stogie

I decided to try something different and went with the Pot Roast a la Stogie Roast described at the Virtual Weber Bullet Cooking Topics Page. Instead of the 5-6 Lb roast called for, my wife brought home an 8LBer....Yikes...........I didn't want an overnighter!..The original recipe over at the TVWB, called for about 7 hours at 240 - 260 for a 6LBer.

So after doing some Fuzzy Math, I decided to go ahead with the cook as planned, but run the cooker on the high side of 275. The cook took about 7.5 hours and the roast turned out very tender and moist.

After 3 hours in the smoke uncovered at 275

In a nutshell, here's the recipe:

Using a 6 pound 7-bone chuck roast.
Combine pre-packaged brown gravy mix, Ranch dressing mix, and Italian seasoning mix.
Place the roast in a disposable foil pan, sprinkle both sides with the seasoning mix, then add 1 cup of beef broth or water. Cook uncovered at 240-260°F for 2 hours, then cover with foil and cook another 5-6 hours until fork tender. Add vegetables during the last two hours of cooking.
Let rest for 10 minutes before serving.

An 8 LB roast fed My wife and I plus our two hungry teenagers. Leftovers were placed in the fridge and provided lunches and quick meals for the next 3 days, and they tasted just as good as the night all that food came off the smoker.