I had two three pound chuck roasts begging to meet their fate in the smoker. Friday night I applied some mustard and a light application of Emeril's rub(Just what was handy at the time).
I ventured out to the smoker early this morning with coffee in hand. I had cut up some pecan branches the day before. I smoked them with the pecan wood around 240F. There was no noticeable stall. AT 165F I foiled them and poured just a bit of Dr. Pepper over them.
I put them in the cooler when they hit 205F. After a nice one hour rest I pulled them and the feast commenced. They were quite tender, flavorful and juicy. I topped the sandwich with a squirt of Sweet baby Rays sauce. YUM YUM!!!