With kids back in school I don't have much time for long smokes on the weekdays. I do have a bit of time to do a cold smoke, them a fast cook. We all know that doesn't produce fork tender roast when using a Chuck or seven bone roast.
But using my Ogallala milk can does! Cold smoked the seven bone with cherry and pecan for 45mins. Marinating now in Worchestershire and Guinness. All the liquid will get dumped in the pot. Normally is sear this guy but I'm not going to it will get a rub of sea salt and CBP.
In the pot sliced onion, 8 mashed garlic cloves, celery, carrots, and new taters.
Roast goes in on top. Once steam is popping out the lid 1 hour to fork tender dinner!!!