Finally thawed out the chuck roasts I grabbed on sale at Kroger a few weeks back. Rubbed em down with EVO, CBP, garlic powder and onion powder. Took em to the grill that I had preheated as hot as I could get it and seared both sides and all around. About 4 minutes per side. Set them in the MES with a pan of broth I had left over from the Boston Butts I had cooked last weekend. Had it in the fridge and took the fat off. Left an incredible broth. Here is a through the door view. Getting close to the 160 internal mark. Pulled them out at 160 and place in a pan with the drippings from the smoker along with another can of beef broth. Surrounded the chucks with taters, onions, garlic cloves, peppers, celery, carrots and my favorite... the cabbage. I used Chinese cabbage. I covered the pan tightly with tin foil and put it back into the oven at 225 for another 4 hours until it hit 195. This has got to be one of my all time favorites. The cabbage was outta site and the chuckeee was Shweeeeeet! Just falling apart melt in your mouth kinda good. Honestly it was so tasteeee, I did this one last week and I've already done another pair using beef shoulder. It was awesome. Great way to feed a hungry bunch..... or just me if I'm really hungry. If you haven't done a chuckeeee I suggest you do so right now... Thanks for lookin!