One was 2lbs. and one was 2.4lbs.
First I mixed up some of Butcher BBQ's Prime Dust and Brisket Injection
Then I trimmed the silver skin off and cut up 2 onions, 2 small green peppers and a large red pepper.
I then Injected them over the vege's (less mess) and wiped them dry.
Close up
I put a thick coating of Black Ops Brisket rub on them
Added broth to the veges and out to the smoker we went
I set the FEC-120 to 160º loaded the hopper and my AMNPS Tube with apple pellets and let them cook for 2.5 hours
I then bumped up the temperature to 250º for 2.5 more hours until the IT was 170º Per SmokinOkie's PICS -- How to make Chuckies (Smoked Chuck Roast)
I chunked it up into about 1-1.25" cubes
When cubing it I tried a couple slices and they were juicy and tender, if the roasts wouldn't have been so small I would have held one back for eating sliced.
I put the cubes in a foil pan with a beef broth BBQ sauce mix and covered it and the vege/broth pan with lids and set the FEC to 300º for 2 more hours
The finished products
I mixed up some veges and beef with a little additional BBQ sauce and stirred it up with a fork and that was tonight's dinner.
Tomorrow sandwiches!
It turned out much better than I was expecting and I will definitely get bigger roasts for the next time and keep one out for slicing, I have no doubt the injection kept them nice and moist an added extra flavor to the slice I tried.