Good Morning Smoking a chuck roast today. Planning to just slice/chop/pull. Any suggestions? Started with a 2.5 pound choice chuck roast. Seems to have some good marbling. Just a little bit of trimming. I hit it with a solid base layer of Killer Hogs AP Seasoning, and then a light coating of Meat Church The Gospel AP rub for some nice color. It went on the Traeger around 9:45 AM, set at 250*. I'm running Traeger apple pellets in the Traeger, and also in the AMPNS tube for some added smoke. I'm also planning on wrapping in butcher paper today for the first time. I'll keep the updates coming!