Loaded up the smoke vault this weekend... On the top right you can see a chuck roast, which was rubbed with Johnny's and allowed to rest overnight. Then it was smoked for four hours at 225/250, then pulled (internal temp 165) and put in an aluminum pan and oven braised in beef stock until tender. Coming out of the oven it smelled wonderful, and the braising liquid had acquired a wonderful smokey flavor. The roast and stock were then cooled overnight in the refrigerator. The next day, the roast was sliced thinly against the grain (something you can't do while warm!) and then reheated gently in some of the (defatted) stock. The slices were then piled high on hoagie rolls and served with some of wonderfully smoky braising liquid to dip the sandwiches in. I will be doing this again, but with a couple of changes. It really needs a low- or no- salt rub, as the salt from the rub and the salt in the stock left the sandwiches just a hair away from too salty. The stock also needs just the smallest touch of heat, maybe some paprika to give it some dimension.