The food store had chuck roast on sale last Friday. So I picked up a roast that was a llittle over 3 1/2 lbs. When I got it home I spread a liberal amount of a beef based rub on it and let it sit.
Saturday morning I fired up the smoker and brought my temp up to aprx. 250. Put the roast on at 11:30 and let smoke for 2 1/2 hours while I made my mop (also beef based). Started basting every hour after that. In between I made a potato casserole. Took it of at about 6:15 when the internal temp read 173 (my instant read said it was 180). I wasn't looking to shred it so this was perfect for slicing.
Man the flavor it had from the rub and mop along with a short hit of mesquite was outstanding. Can't wait to use this combo on a brisket.
Sorry I don't have pics, but since it rained all day and never gave me enough of a break to get the camera out.
It's a whole lot of fun maintianing temps in cool, rainy weather, but the food was excellent.