Had the day off and felt like doing something a little different so I went to a good butcher shop in town and picked up a 5 and a half pound chuck roast...told them to leave the fat on:
Put a light layer of Worcestershire on then S+P:
The setup for the day:
Used some rum barrel chunks and a chunk of cherry on or over a mix of Coshell and lump. Her she is after about 2 hours:
5 hours in and it has the right colour so I am moving inside:
Into the old crock post with onions, red peppers, a clove of garlic, Worcestershire sauce and a big can of Guinness:
I'll add some shots when this finishes up.