Looking for something amazing, a chuck roast can be smoked at one third the cost of a piece of rib eye. You will have to ask your butcher to take a piece between 8 and 14 pounds, roll it and tie it. You can prepare this on a propane grill or oven. If you fix it in an oven I recommend that you add some liquid smoke to the juiceIngredients: 1 large piece of chuck roast rolled and tied 20 cloves of garlic peeled 12 oz beef broth 3 large sweet onions cut into large slices 12 oz beef broth 1 sprig of fresh rosemary 1 sprig of fresh thyme salt/pepper hot sauce optional Directions: Apply lots of salt and pepper on chuck roast. With a knife poke holes in the meat and stick the garlic cloves down inside. In roasting pan place onion slices in bottom to create a rack. Place roast on top of onions. Pour the beef broth in bottom of pan and then place the rosemary and thyme in the broth. If you desire put some hot sauce in the juice. Place in smoker, grill or oven at 250 degrees. Your cooking time will depend on the size of your roast. You should cook it low and slow for approximately 5 to 8 hours. CHEERS !!!