Cooking Method:

Dry brine in the fridge over night to 2 days. Super Smoke at 225 for 1 hour. Increase heat to 300 and smoke another 3-4 hours until the internal temp reaches 120 degrees. Remove from smoker. Sear both sides at 500 degrees for 1 minute each 2 times. Allow 30min to rest.

Cooking Method:

Dry brine in the fridge over night to 2 days. Super Smoke at 225 for 1 hour. Super Smoke at 225 until temperature reaches 90 degrees. Flip and remove from smoker when it reaches 120 Degrees (rougly 1 hour). Remove from smoker. Sear both sides at 500 degrees for 1 minute each 2 times

Cooking Method (Same as Tri-Tip):

Dry brine in the fridge over night to 2 days. Super Smoke at 225 for 1 hour. Super Smoke at 225 until temperature reaches 90 degrees. Flip and remove from smoker when it reaches 120 Degrees (rougly 1 hour). Remove from smoker. Sear both sides at 500 degrees for 1 minute each 2 times

This one is super simple. 1 day before, rub the chuck roast with Tony Chachere's origional creole Seasoning. Set in the fridge to dry brine. Set the smoker to 200 degrees and super smoke. Flip when the meat gets to 90 degrees. Continue to smoke until the roast hits 125 degrees. Remove and let rest for 20-30min.