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I've done one in the oven with those pot roast oven bags--throw some potatoes, carrots, and onion in there with it. It was surprisingly good to me. I would compare the taste to a chuck roast except stringier. It's a darker meat. If I were to smoke one, I think I'd smoke for an hour to give it some flavor and then wrap it, probably put it in an aluminum pan with foil over the top to hold the juice in there.