I thought I would take a chuck roast and mix in a little smokie okie method. I had to add some fat to the fire to get it to flame though. I didn't sear it as much as you would a brisket. first I started out with some of Jeff's rub, injected it with some Italian dressing and seared it.(sprinkled some rub in the dressing) Smoked with pecan for two hours and then put it in a pan till it hit temp. I let it rest for an hour, sliced it up and put it back in the juices. Then I mixed the juices with some Au jus and voilÃ*! French dips!