This recipe is one that a fomer member had posted and it looked so good I had to try it. I had a chuck roast about 3 lbs,I injected it with Italian dressing and put Jeff's rub on it. Then I wrapped it and put in the fridge. over night. Then today I seared it and put in my smoker at 250 degrees with apple chips for about 4 hours. After 4 hours I put it in an aluminum pan with 1 pk. of "McCormick's Au Jus". Then I put it back in smoker until internal temp. reached 200 degrees. Then I took out of smoker and sliced it,and then put it on toasted french bun. I then poured some of the juices on the bread and put some of the juices in a small bowl and dipped the sammie in it. It came out so good and tender I can't wait to do it again.