Wagyu Chuck Roast and Pork Shoulder

Used the Matt's BBQ offset to cook a pork shoulder and a wagyu chuck roast that just so happened to be raised in my zip code.

I've been trying to source more of my meats locally. One of the coolest things about living in Central Texas in the Hill Country is that I can use wood from my own property to smoke wagyu beef that was raised a couple of miles from here on a smoker that was hand built just down the road. That's living right there!

I was running the offset in reverse flow mode and at the same time seasoning my new IVS so I was working overtime! The IVS will be in another video, but after a long day of running two smokers I decided to take a shortcut on the second half of this cook and finish it off on the IVS. To be honest I just kind of wanted to use it.

I went super basic today with the proteins, SPG on the roast and some Meat Church Honey Hog on the pork shoulder. Everything came out pretty great.

My fire management was pretty great today. It did take me longer to get the coal bed than I'd have liked, but that's just me learning the ins and outs of a new pit. After I got it where I wanted it everything went flawless. No temperature swings, completely stable pit, can't believe everything went so smooth on just my second cook on it. Very happy with the results here.