Dinner On - 7 bone chuck roast

Just put dinner on the WSM. Took a 5 lb boneless chuck, rubbed with a mix of italian dressing, brown gravy mix and ranch dressing. Placed it in a disposable aluminum pan, added 1 cup beef broth.

On the smoker for 2 hours at 250 degrees or so, then foil for another 5 hours. I will add taters, carrots and onion with 2 hours left. Here is what it looks like started. Finished pron to follow.

Jim

A 7 bone is called that because the bone looks kind of like a 7. I thought this was what it was, but when I oulled it out of the fridge, I discovered I had grabbed a boneless one...

Here it is after 2 hours and just before I closed her up with foil. Temps holding steady at 275, time to close the vents a bit more...