Well I am getting around to actually posting some results. Some quick background - recently bought a Brinkman Vertical propane unit to play around with at the little restaurant & bar I am partnered in. Started w some butts for pulled pork sandwich, thanks to all the great info I picked up here, a huge hit. Latest effort, smoke some beef for the Friday sandwich special - French Dip. After some chatting with my meat vendor and a trial or two settled on using a chuck roll. Had them split a whole chuck roll lengthwise and net. I rubbed with a simple kosher salt, garlic powder, onion powder & cracked black pepper mix and also slathered with creamy prepared horseradish. Smoked 'em with [email protected] 250 ish for around 7 hrs til they got to 160. Pulled em out a let them rest in pan, foiled for about an hour. Chilled em overnight then sliced and reheated on the flatop grill, topped with grilled onions, swiss & served with some smoke enhanced au jus. Man some good eating. Love this forum,just stuffed full of great ideas & info and real nice folks. Gonna do some butts on Saturday I'll make sure and get a few pics.