4 lb chuck roast. Seasoned same as last brisket I did with mustard slather as binder, then 2 parts pepper, 1 part kosher salt, 1 part Lowery’s seasoned salt rub.
Cold smoked at 160-180 for a couple hours, then upped to 200-220 when it hit 130. Bumped it up to 250 when internal temp hit 170.
Put some beef tallow on it when I bumped the temp up at 170, since there was no fat cap on the chuck roast.
Diddn’t wrap at all during the cook.
Pulled it at 199 and wrapped it in foil with some tallow to rest wrapped in a towel in a cooler. We’ll see how it turns out.
Here’s how it looked just before wrapping for the rest.