I adapted from Jeff's newsletter recipe. 3 pound chuck roasts happened to be on sale at my local grocery. I marinated and injected with the marinade the night before. I used a vacuum sealer to help with the process. I added my own beef rub this morning and cooked for 9 hours at 225. I pulled it out around 200. After pulling it, I mixed in my BBQ sauce and you see the result. Delish. The funnier part of the process was rigging up an umbrella to cover the electric components while cooking. Two bricks wedging an umbrella seemed to do the trick during our sleet storm in Dallas.