I bought the NY strip the other day and also picked up two 2 pound chuck roasts at the butcher.
I am trying something a little bit different with these - I like to slice so I will not be taking it too high in temperature.
Placed both chucks side by side and coated with worcestershire sauce and then the inside with a little bit of kosher salt and pepper with a hint of cayenne. I cut up a white onion and place pieces on one half along with some garlic cloves.
Flipped the other one top and sandwiched those ingredients between the roasts. I then tied them up with butchers twine.
I put a can of beer or so in a sealable bowl and added some pepper and a hint of worcestershire sauce. After adding that I injected it into the beef.
Then I placed in the broth with the rest of the onion and garlic to sit overnight. Tomorrow I will flip and then smoke it on Saturday...
How does that sound?