Here is my first ever â€œFirst Cut Chuckâ€ (The first cut actually has three cuts in it. Above the bone you have the top blade chuck, in the middle you have the middle muscle best for grind or stew and finally the rib-eye at the bottom.) First I really didnâ€™t know what I was doing so I just flew by the seat of my pants. I did some things and members of SMF told me a different way to do it, soâ€¦ I really did some things backwards. First I put some of Emerilâ€™s Steak Rub on it to season some and use the salt in it to help caramelize. I then put some Howlin Dogâ€™s Wild Spice Blend. I then found out that it might be good to put some EVOO on it too, soâ€¦ I then drizzled some on it and let it sit a couple minutes while I got my grill to 500 deg. I then seared it for about 5 minutes per side. After that I let it sit overnight in Vmanâ€™s Steak Marinade. The next day I got the smoker going with some hickory, a little bit of Apple and some mesquite wood. I could only get the smoker to about 175 so I let the meat smoke for 2 hours. The internal temp got to 150. It looked greatâ€¦ howeverâ€¦ we prefer more medium well. I taste tested some of it first and WOW. The flavor was out of this world. I donâ€™t know if it was the caramelization from the searing or the bark from the rub or the smoke or the EVOO? Next I put it in a glass pan covered with foil and put it in a 300 deg. Oven for about Â½ hour. It turned out Great! I donâ€™t know what I did but Iâ€™m gonna have to do it again soon. I might even start to smoke steaks like some other SMF members. Sorry but the only pic I have is one after the searing.