Originally Posted by Andy M.
I've been thinking about smoking one of the chuck roasts I have in the freezer. Thanks for the link.
That looks delicious!
Thanks and you're welcome! We've made this a few times before and it's never been ready to pull after six hours of smoke and braise time. I'd allow at least eight hours. This is a three-pound roast.
Instead of making barbecue sauce with additional ingredients, I added this jar of sauce my brother and SIL gave us for Christmas (from a set of four). It's thinner than I expected, so I'll need to simmer it for a while.