Browsing BJ's yesterday for something to cook, I spotted this 3 lb chuck roast, looking nicely marbled, and decided to smoke it brisket style.
Rubbed it down this morning with my paprika/pepper/brown sugar rub, then back into the fridge. I plan to light the egg a little before noon, and cook at 275 with some Hickory for smoke. I think it will be good, updates will follow.
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