Smoked a Chuck Roast at 250* on the kettle using the snake method with Hickory wood. Olive oil, Kosher Salt, Black Pepper and Garlic Powder applied and smoked it to 165*, then into a pan with 2 cups of Beef Bouilion, Carrots, Celery, Potatoes, and Onions. Covered tightly until it hit 205*
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