Pellet-smoked chuck roast and brisket

Unpack the chuck roast and the brisket; trim the brisket only a little, leave the chuck roast untrimmed.

Season both with salt and pepper and put them on the pellet smoker.

Smoke several hours, until there is a deep red colour and bark is forming.

When the colour and bark are right, lay out butcher paper, set the meat on it, soak it in smoked beef tallow and wrap.

Finish wrapped until tender, somewhere around 200, maybe as high as 205.

Slice the brisket and cut the chuck roast into chunks.