New grill week... Broke in with a smoked chuck. 24hr dry rub (used Schwartz's beef seasoning). Smoked at 240° . Once temp reached 150°, I transferred to a foil pan with some orange juice, balsamic vinegar, beef broth, smoked onions, and some mushrooms. I think that's it?! 😜 Covered pan tight with foil. Maintained a temp of 250° Until approx 200° was reached . Removed the meat from liquid , and wrapped tightly in foil. I then wrapped in bath towels (wife is upper happy with me on this one.😄) and rested for 1.5hrs. I then pulled the beef and added some of the jus in order to just gloss it up a bit. The rest of the jus is for dipping!