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Howdy KKers! Monday evening, I looked in the freezer to see what I had for dinner on Tuesday evening. There was a chuck roast, almost the last of a cow my brother and I had slaughtered and butchered. I pulled it and thawed it. Below are the results of yesterday's cook. Here is a picture of the guest of honor right out of the package. I decided to lay some smoke, peach smoke specifically, on the chuckie. I got this at Academy. I only used a couple of pieces directly in the heart of the lit lump. I was doing this indirect, hence the heat deflector. I"ll be laying on the smoke at 250ish. No big deal as the real key to this cook is the braising which comes later. I always like to keep my kamados as clean as possible, so I always set a drip pan on my heat deflector. A clean kamado is a safe kamado; no flashbacks for this Okie! And finally here is the chuckie on the grate. The temp probes are to the new iGrill thermometer that operates on BlueTooth. Red for the cook; yellow for the grate temp. I seasoned with my Embarrassed Zebra rub. Salt, pepper, granulated garlic, paprika, and cayenne. As many of you know Beauty! has thermometer probes built in the side through which you can run probes and their wires. Curved probes negate that capability, especially those that have a collar (red and yellow in this case. Hence the probe wires sitting on the lip of Beauty! I smoked this chuckie to about 160F internal according to the probe. Following is a pic of the chuckie at the end of this smoke. Here is picture of the chuckie in a pan with a liquid of beef broth and merlot wine. The veggies are red skin potatoes, turnips, carrots, and grossly chopped onions. Braising is classically combination cooking technique that consists of a sear on the meat and then a lower temp cook in a vessel, generally with some liquid in the bottom. Many of you may know this technique as pot roasting, hence the term pot roast! And here is the chuckie all buttoned up with its foil covering getting ready to be braised at a temp of 350F. It's back on Beauty! for the duration of the cook. Here is a picture of Beauty! holding rock solid smack dab in the middle of a rain storm. Here's the iGrill sitting on the KK teak side table. It's sitting under a glass bowl to protect it from the rain coming down and swirling around. Notice the water on the table. All in all Iwas quite pleased with the performance of the iGrill temperature unit. I had little if any problems with the BlueTooth. This was the first real test and it went well. I can recommend it. This next pic shows the finished product still in the pan after about 5 hours in the roasting portion of the cook. Here is a pic showing that the bone in the chuckie just easily wiggled loose. And finally here is a plated pic of the cook; braised chuckie, root veggies, and a green salad. SWMBOI and I used some of the broth over the meat and on the root veggies. Scrumptious! The chuckie, which can tend to the tough side, was really tender. Total time on smoke was about 2.5 hours and total time braising was about 6.5 hours. Because of the braise, the chuckie was incredibly moist. All in all, this was a very successful cook. I normally would reduce the liquid in the pan and make a gravy. But, SWMBOI's stomach thought her throat and been cut and she wanted to eat NOW! So, ever mindful of who butters my bread ...! Thanks for looking in!