I've been wanting to get back on the smoking trail after of few weeks of travels, but it sounded like the weather wasn't going to cooperate. But where there's a will...stretch a small tarp over the pergola and bingo! I'm ready to go. Decided to give Jeff's Chuck Roast Burnt Ends recipe a try. Rubbed the chuck with a Jeff's rib rub, marinated with Worcestershire, let sit over night and then into the smoker for about 9 hours. First 5 hours set at the smoke setting - on my PelletPro that runs about 200 deg and is a timed feed for the pellets rather than by temp. Then upped the temp to 240 until an IT of 190. Cut the chuck into cubes, coated with BBQ sauce and back into smoker for about an hour. Served with some sweet corn and baguette with a 3 cheese garlic spread that I picked up at the farmers market. Good to be cookin again! Jeff - thanks for the recipe! BTW - the last photo is the newest member of the family. Meet Hazel.