Roast.

Went on five minutes ago at 225.

The question I haven't settled on is whether to smoke it out like a small brisket or let it take some smoke and then Dutch oven it in the smoker.

Opinions?

I'd finish in Dutch oven so you'll have smoked jus.

Hmmm. I guess the finish would depend on how one would eat it.

I love a good open faced pot roast sandwich on sourdough, brown gravy and potatoes... one of my favorite cool weather meals... I think for that you should smoke briefly to impart flavor then finish in Dutch oven to get desired texture.

If just serving as a dish, perhaps smoke and then treat similar to pulled pork. Wrap, sit and shred. Then pile with stewed carrots/red potatoes/onions etc.

Dutch oven over some taters

thisguy05 said:

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I'd finish in Dutch oven so you'll have smoked jus.

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This guy gets it

Am I the only one who can't hear or read "Dutch oven" without cracking up?

Pass the dutch oven to the left hand side.

Brush Country said:

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Am I the only one who can't hear or read "Dutch oven" without cracking up?

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Do you pull your blanket over your head when you say it?

What did you decide?

No but I've got a 10 lb brisket on to show AC what good meat looks like compared to his yankee pot roast.