I went to the store this morning and I love it when they have some decent cuts marked way down due to their expiration dates. Anyway I got this little 2 lb Chuck roast that looks magnificent. I did a dry rub of black pepper, cayenne pepper, paprika, old bay seasoning, and the only wet stuff is a lot of minced garlic. It has been in the fridge for about 5 hours now and I will probably throw it on in the next hour. I am waiting on my 3 hour break in the rain. If you need rain just invite me over to start cooking outside because it never fails!
My only concern is that with it being so small I do not want to let it sneak by medium but I really want it to be medium rare or around 140-145 internal. I am going to use a hickory pretty heavy on this one and cook it at around 200-225. Any guesses on how long it should take at that temp?