So I made a chuck roast, cooking it like I do a brisket. Rub with kosher salt, coarse pepper, and some garlic powder. This time I added a little bit of gunpowder. Cooked on the RecTec at 250* until it passed the stall (about 164*) then wrapped in butcher paper.
Rubbed and in the rectec.
I took it out little early because it was getting late.
Plated with fries
It was a little toward the tough side. Don't get me wrong, it was tender, but not butter tender. I think I would do two things different: (1) leave it in a little longer (2) let it rest longer.
All in all it came out well, I will do it again with the above noted modifications
Today we got snow and bitter cold temps. Tomorrow morning it is supposed to be about 9* with a windchill of about -10*. Foolish me thought I was moving to Alabama in the warm south.