I'm experimenting with cheap cuts of meat in the smoker - and I like slow cooking them overnight. In this case, I bought a $12.50 6.7 lb chuck roast that I injected with Stubb's Texas Butter Marinade and coated with my beef rub. Put it in the smoker at 230F and let it smoke with oak til it reached an internal temp of 130F. Took it out of the smoker, and put in the crock pot overnight on warm - not low or high, just the warm setting.
What's great about this method is the end result from this morning that you see in the pic below does have bark, and resembles the same texture you'd have from really good beef ribs. The juice is that from meat rendering via the injectable and fat breakdown overnight. Eat it in a sandwich or pour over mashed potatoes and bread for an open faced sandwich.
