I have 3 chuck roasts in the smoker, each about 3 1/2 pounds. The rub is black pepper, onion powder, garlic powder, and rosemary. It went into the 250 degree smoker at 4:30 PM and is getting smoked with Hickory and Cherry. Once will get sliced and one will get pulled and these two will be served to our out of town guests arriving Friday mid morning. The other one will be our dish to share at the end of the season pool party on Saturday. Got some large hamburger buns and hoagie buns for sandwiches.
Here is a picture of the roasts just after I put them in the smoker.
And here is my Camp Chef Smoke Vault 24
More pictures when they are done.