Originally Posted by thesmokist
I've never tried to cook one all the way on the smoker. I have had great success putting a rub on one and smoking it at 250 for 3-4 hrs then taking it out and putting it in a covered pot in the oven with a pack of powdered beefy onion soup and a can or two of beef broth and cook at 325 until tender. That makes some of the best chucks ive ever had! Great to eat just pulled or on sandwiches give it a shot sometime man you won't be disappointed
Thanks for the info on your post and as result of reading your post, we started with smokyokie's foil pan method to start our roast we did flip the roast once to evenly smoke it.
And then we put the roast and the juices ( plus 1 cup of water) into the slow cooker. We did pull the roast from the smoker at 180 IT. It was very good.