I was at the store and found a chuck for $3.49 a pound I had to pick one up (actually picked up a few and made some ground beef). This one was for the smoker.
Got it Rubbed down with a brisket rub that someone gave me. It's mostly SPOG.
Let that rest while I fired up the smoker.
Started the fire with oak but switched to hickory once I had a bed of coals. No real reason to start with oak except that I have a lot more oak then hickory.
Up to temp and you can't see it in the photo but it was the perfect TBS we all look for.
I didn't get a picture but I added a 1 cup of beef au jous to the tray.
Kept the smoker going about 260 for about 7 hours. Pulled it 200 degrees.
It was late so the chuckie was wrapped in foil and put in the fridge. I also saved the au jus.
Next day I removed the fat from the au jus and sauteed onions and chopped cabbage in with the smoky au jus. Then added some of the chopped chuckie.
Mixed up some dough that I believe Cowgirl originally posted and set that off to rise.
rolled out some dough, added the filling and spooned in a little more of the smokey au jus.
rolled, brushed with butter and popped in the oven 325 till brown.
Served it up with more au jus and some tots. This was a first for me but well worth the effort. I'll do it again. Next time I think I'd like a little more cabbage. I'm looking forward to left overs today.