Seasoned a 3 pound chuck tender roast with Tatonka Dust and smoked with whiskey barrel chips with indirect heat at 200º till it reached an internal meat temp of 120º. ----- Then gave the roast a good flaming sear to 130º internal meat temp. ----- Here is the roast after the sear. ----- The roast being sliced... ----- Chuck tender roast plated with garlic toast and green beans & taters. Thanks for looking!