I deviated from this recipe in a fairly substantial way in that I used a rump roast instead of the chuck roast, but it was delicious. I prepared it for cooking in the same way the recipe calls for, but I cooked it according to temps and times for a 5 lb. rump roast - 325 for about 2 hours gave me a beautifully done roast, medium on the outside and pink at the center. I used hickory chips I bought at Kroger, but I think that they were probably kind of old (not a lot of call for them in December in Michigan, I'm thinking) so it didn't taste too "smoked' to me. I will try this recipe again, however, because it was relatively inexpensive for such a large cut of meat (about $22/5lb roast), easily fed 7 adults and 2 children with leftover, looked impressive and was very, very tasty.
Oven-Smoked Chuck-Eye with Horseradish Cream
KathP23 Posted: 12/25/11