Here's what I do...
I like to rub my chuck roasts. Whatever rub you like; minimum 2 hours, maximum 16-24 hours. That said, I'm marinating my next one but that's another story...
These look like small ones but they will take some time to cook. 2-3 hours/pound...
I don't sear the meat.
I use a tiny Char-broil offset (Texas style)
I put it in a disposable aluminum broil pan-a low one, place it in the smoke for 1 hour. Open, turn over, cook another 1 hour. Rotate and cook another hour. If the meat looks a little dry, I spray it with some apple juice or grape juice to moisten it each time I open the smoker.
After 3 hours I turn it over again and do a temperature read. I add some more apple juice or grape juice and then I put a tent of foil (loose and at least 2-3 inches above the top of the roast) over the broiler pan so that the liquid in the pan will convect and baste over the meat.
I check the temp after an hour. You can always use a remote thermometer so you don't have to open the tent or the smoker.
Follow it to the internal temperature you like. 145 Rare (not recommended since this is tougher muscle meat). I tend to go to 160 or as high as 180 if I want to slice it.
I actually prefer to let it go over 200 degrees internal temperature and do a pull...
I pull it off the fire and wait 15 minutes-1 hour to serve so the juices redistribute.
I pour off the gravy and then slice the meat if I go for the lower temperatures or pull with 2 forks on a cutting board or preferably in a glass tray so I keep the juices. I discard any fat that I can.
It will be DELICIOUS!!
Check my other posts for some delicious African spices I tend to use. (My wife is South African and their national sport is Braai, or BBQ as we call it!)
ENJOY!
Michael
