Smoked 2 chuck roasts for sammies on SB Sunday. Started with simple beef rub, salt pepper, garlic and onion powder. Smoked at 275. After 5 hours they stalled at 156. Wrapped them in foil and placed them in the oven at 275 until they probed tender at an I.T. of 204. Let them rest for 3 hours. Pulled them apart and added all the drippings. Refrigerated overnight, and reheated on Sunday. Made sammies with homemade pickled onions and coleslaw. WOW!!
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