smoked Chuck roast

I’m with chandler71 that mentioned the braising. I like mine smoked till nice color then into a pan with a little broth or other liquid then covered till tender. The “juice” is good, no?

Yep, the juice is good. I forgot to mention that I also wrap in a 1/2 pan when it has good color and add beef broth, better than Bouillon is what I use.

I just finished a chuck roast for lunch. Smoked until 165 then pay onions, carrots, bell peppers and 2 cans of beef stock in a Dutch oven and back on until probe tender. This one turned out to be 210. Last one was 200. Temp doesn’t matter, just probe tenderness. Sliced just fine, just like brisket!