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Smoked braised chuck roast
* 1/2 bottle red wine
* 32 ounces beef broth
* 1.5 cups brown sugar
* 2 TBSP minced garlic

Bring to boil and mix;
Smoke chuck roast at 270 for 2-3 hours until 150-160 (judge by bark) in a foil "boat" to conserve juice;
Place on bed of red onions in aluminum pan;
Add braising liquid to cover half of roast;
Add pats of butter on top of roast;
Cover pan and place in oven at 250;
Cook to 200 and check for tenderness;
Let rest minimum 30 minutes. 

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