I did my first one last weekend.
This is how it happened:
Got a 3.5 lb Chuck roast from Wally World and Thought I would try it.
Found a few recipes so I decided to do it at 330 or so until 160 internal then put in a pan with 1/2 cup of wine, onions, bell peppers and carrots. From all I read it would take about 2 hours to get to 160 IT.
Put it on at 11:00 am and by noon it was at 160 IT. Wow! Lunch isn't until 2:00, so I shut the vents on the Big Joe down, bottom completely, top at 1/8th inch. By the time I took the Chuckie off, panned it and got it back on the Joe was at 270 and the IT dropped to 152 IT. Back on with the grill at 295 and the meat at 152.
12:30 Pm now and the Joe is stable at 304 and the internal is at 158 IT. Should be on target for around 2:00 pm now. I plan on taking it off at 200 IT or so to be able to slice thick slabs.
210 and took it off to probe. Slides in easy, but not like butter, so I put it back on for a few more minutes. Might go to 215 or so.
Final result: