Send us a textSmoked braised chuck roast* 1/2 bottle red wine* 32 ounces beef broth* 1.5 cups brown sugar* 2 TBSP minced garlicBring to boil and mix;Smoke chuck roast at 270 for 2-3 hours until 150-160 (judge by bark) in a foil "boat" to conserve juice;Place on bed of red onions in aluminum pan;Add braising liquid to cover half of roast;Add pats of butter on top of roast;Cover pan and place in oven at 250;Cook to 200 and check for tenderness;Let rest minimum 30 minutes. Support the showhttps://www.facebook.com/thesmokingbarrelpodcast

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