Funny, seems like chuck roasts were being smoked everywhere this weekend. This was my first try at smoking it. I just rubbed the meat with EVOO and sprinkled on some Alpine Touch seasoning from Montana that I got in an exchange with TasunkaWitko - man, that stuff is great on beef! I smoked it at 225* and it took about five hours - it was big (5.25 lbs) and had the bones in. Next time, I'll let it rest in the cooler to make the pulling a little easier, but we were hungry, so we just had at it. Only finished pics: As you can see, my five-year-old couldn't wait to dig in (that's her little hand). We served it with Curley's BBQ sauce (smoky flavor) and some roasted potatoes, squash and onions plus salad. Quite yummy... Thanks for peeking!