What comes into your mind when you see a beautifully marbelled boneless chuck on sale for half price? My mind screams "It's sauerbraten time." Made the usual marinade and only soaked it for 3 days, instead of the usual 5 to 7 because I wanted to smoke it with hickory and wanted the taste to be milder than usual. It came out fairly mild but I knew the cure for that and made my gingersnap gravy extra tangy. Sliced thin. Best sauerbraten ever.