Started with 6.5 lbs of Choice-grade chuck roast. I brined this overnight in salt, sugar, pepper, granulated garlic, granulated onion, yellow mustard powder, and paprika.
The next day, I rubbed it in salt, pepper, granulated garlic, sugar, and Madras curry powder.
Rubbed and ready for the smoker.
IMG_4494-wpIt went into the smoker at a temp of 250, with pecan wood, until it reached an internal temp of 160.
Pulled at 160 degrees.
IMG_4496-wpIt had split into two pieces, so I wrapped each separately with portabella mushrooms in two layers of aluminum foil...
IMG_4497-wpReady to go back in the smoker...
IMG_4498-wpI left it until it reached an internal temp of 195. I then let it rest for an hour and a half before unwrapping it.
IMG_4504-wpThen I pulled it...
IMG_4508-wpMade sammiches with pretzel hoagie rolls, Tickler cheddar cheese with chilies and peppers under the meat, and Rumiano medium cheddar cheese melted on top.
IMG_4511-wp
