This is a 3.5 pound Choice grade Chuck roast...
Day 1: I took it out of the packaging and washed it and sprinkled salt all over it to dry brine it overnight in the fridge.
Day 2: I vacuum packed it in a Sous Vide bag and put it in the hot tube @140° at 9:00am.
Day 3: Something came up so I left it in the hot tub all day and night again.
Day 4: I setup my Big Green Egg for a long low & slow smoke and preheated it to 225° and added the wood chucks, hickory. I took the Chuckie out of the SV bag, blotted it dry and applied a nice rub on it. I put the Chuckie on at 8:00am and inserted a meat thermometer in the thickest part of the meat and then put a Pit heat thermometer next to where the meat was cooking so I knew exactly what temp the meat was cooking at. I closed the dome and let it smoke low and slow until it reached an internal temperature of 203°.
All came out well. I sliced it for dinner that night and then reheated it in the SV hot tub the next day and pulled it for sandwiches. Dinner was sliced Chuckie and fettecine alfredo.
The Chuckie half way through the smoking process...
Sliced Chuckie and fettecine alfredo...
In the Sous Vide hot tub...
On the smoker.. 
Finished smoking... A nice bark indeed. 
Bark is flavor...