My butcher had chuck/blade roasts on sale so I picked one up. Bigger then I wanted at 9 lbs...oh well.
Cooked indirect at 250f till 165f then into a covered pan with some wine and Worcestershire sauce and a bunch of garlic cloves.
Moved covered pan to oven at 350f for a few more hours. Then I added sliced peppers, onions and mushrooms. Back into the oven till fork tender.
I must warn you no KK photo, deleted my mistake.
Seasoned with a combo of three rubs Texas Original rub, Eat Bbq and Cimarron Docs Sweet rib rub.