Seared this little Chuckie on the gas grill this morning, then on to the smoker at 8:30 am. Smoked in the pan for 2 hours, flipped, 2 more hours, then foiled until 5:30. Threw the baby carrots in at 3:00 or so, cuz the temp was a bit high (190) and we didn't want to eat til 6:30. The cold carrots brought the meat temp back down to 170, and it hit 205 right on time. Meat resting at 6:15 or so, still 196 degrees(thermo clock isnt set) Chuckie and the carrots waiting on the knife Sliced and Ready Sorry I don't have any pre-smoke or sear pics, but the wife had the camera this morning to get pics of our new nephew!