Here's a 2.5# chuck roast I smoked today and turned into a pan of enchiadas First I started with a 2.5 # chuck roast I seasoned it with EVOO, Montreal Steak Seasonng and Garlic Powder I smoked that on my WSM over lump and apple with a couple of other things ready to pull Took it to 165* foiled, and went to 205*. Rested in cooler for 2 hours. Then went after the enchiladas. Here they are pre oven\ And post oven. 350 for 30 minutes Awesome use of pulled chuck Enjoy!!!