FoodBanter.com - View Single Post - What do you guys do with boneless chuck roast?

Rick F.

In article >, wrote:
> In alt.food.barbecue, Rick F. > wrote:
>> Just wondering what sort of thing you all might do with a 3-5# boneless
>> chuck roast I picked up over at my local Costco.. I'm just trying to get
>> ideas of what can be done with these in the low-n-slow sort of area.. Thx!
>
> If it is an underblade roast, I usualy take cloves of garlic and stick
> them deep into the crevices, then rub it with a mix heavy on the chili and
> onion, and smoke it with maple for 9 hours or so.

Sounds good.. Would that be at ~225 degrees for the 9 hours or something a bit higher?
Also -- after 9 hours is it going to be similar to smoked pork butt that you can pull
or will it still require slicing? Thanks!