Rubbed with thick Wooster sauce and SPOG:
AMNTS with Oak pellets, had trouble with getting a consistent smoke so I also used Hickory chunks in the gasser:
Vegetables ready for the smoker. Followed JJ's Smokey Au Jus recipe very closely! Very yummy!!
Veggies were placed under the meat:
The Chuck was at an IT of 175 when darkness set in. I placed the Chuck in a disposable pan with some beef broth and a few splashes of Wooster sauce.
Since the meat was foiled, I transferred to my oven and heated until my IT was 205F.
Here's the Au Jus before straining. I couldn't stop drinking it.LOL! I probably would start an IV drip with this if I could. Veggies were strained and saved for leftovers....ate them as a side dish.
The shredded Chuck:
Once the meat was shredded, I took toasted rolls and topped with smoked cheddar. These were then placed under the broiler to melt the cheese. Once they were done, I added the meat to make the rest of the sandwich and then served with a side of smokey Au Jus for dipping.
Man, was this good! I ate these for two days. The drippings from the foil pan were saved and de-fatted and then mixed back in the second day for leftovers. The next day's sandwiches were even more delicious and smokey!
Thanks for looking...