Long story short, I started a 7 3/4 lb chuckie yesterday on the smoker but had to pull it (current internal meat temp was 141)... we had to bolt pretty quickly so I wrapped really well in HD foil and through it in the fridge.... now, this is not how I had planned this at all... so its still in the fridge this morning... what can I do to salvage this thing? should I heat it up in the oven? whattemo should I take it to? I am kind of bummed. I went to my local butcher yesterday morning, and he cut me a nice 9-10" long section from a whole chuck (the prime rib end) and I am really hoping I didn't ruin a nearly 8 lb piece of meat.... any advice on what to do to this today to have it for dinner would be much appreciated... kind of new to beef... usually do LOTS of chicken and pork... thanks in advance!