First, please excuse the picture quality of these photos. I was working with my left/wet hand and taking pictures with my right/dry hand using an iPhone (I know, no excuse but all I got).
Bought a couple of Chucks at the local store. First thing I did was run my tenderizer all around the roasts
Then I covered them with some regular mustard
Next, because I love garlic and the rub (IMHO) doesn't have enough, I coated it well with some Garlic Powder.
Then for that really good pepper taste I covered it with the Grill Masters Montreal Steak rub.
I then put it in the MES set to 225° F and used some Mesquite chips dry.
Smoked for the first 4 hours and then continued in smoker without chips for
the last 2 hours until it reached 145° F. This is what I ended up with. It has a
slight mustard taste with a strong (and wonderful ) garlic and pepper taste
with the hint of Mesquite smoke flavor.
I know I should have included a picture of them sliced but they didn't last long with all
the people I had over that day. They was one large one and one medium one and they
disappeared faster than I thought. I almost didn't get any by the time I came back in
from shutting down the smoker and retrieving the temp. probe. Maybe next time I should
just worry about the smoker and probe AFTER I get a sliced pic. and eat!
Thanks for looking, Scott