Looks great. I use chuck for a bloody Mary pot roast but I don't cook it in the PBC the whole time. I smoke the chuck for an hour then put it together in a pan and finish in the oven. An hour of smoke is plenty to get the smoky flavor throughout the dish. The first time I ever did it I cooked in the PBC the whole time and realized that when the pan was sealed with foil I was wasting the great smoke flavor. So now, after I place it in the oven to finish, I use the remaining fuel to cook up appetizers.
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