Only had a arm roast in the freezer so it will have to do. Using my brinkmann trail master with all wood again. Seasoned with SPOG. Got the smoker burning oak then added the roast. Some nice oak smoke. Smoker wanted to run 275ish so i let it go Bout IT 150 I put in a pan with beer. Then back on the rack to dry out. Sliced pics. My dinner. I was good. Great smoke flavor but some was tough and some was very tender. Wasn't like a chuckie. Anyway, it was a good learning experience with this smoker.