Cold rainy spring and other things kept me from the smoker this year, but I finally got the first smoke of the year under my belt.
One rack of ribs, and three chuck eyes. I took the chuck to about 180* and will freeze for future dinners. Stopping just short of "done" will let me roast them in the oven with veggies for 1 1/2 hours at 325* or so long enough for veggies to get done, and the meat will be just right.
Here they are about 2 thirds of the way through the cook.