Bone-In Chucky Roast

I had the day off yesterday and seems how my sister and her family was coming over for dinner I had picked up a 10 pound chuck roast from the butcher the night before.


Dusted it with a little S&P along with some granulated garlic. then I hit it with some Texas BBQ rub.



Smoked it for about six hours holding at 250 then I added about a cup of beef broth to the tin pan and wrapped the whole pan in foil and put it in the oven holding at 250 for another five hours until it finally passed the probe test which happened to be at an internal temp of 208.




Sorry I didn't get picture after cutting, family had become impatient for dinner, which by the way turned out very nice.

Yes it was very tender and was just falling apart, no need for a knife really.