John, the thing with a cut like chuck...especially if it isn't prime grade, is to keep it from drying out. Wrapping in either butcher paper or foil once it reaches 160-170 degrees (and adding a bit of beef stock if wrapped in foil), spritzing, etc. can all help with that. Good luck!
New subscriber here. Really enjoyed the content! I need to make me some smoked chuck roast! Just recently smoked a top sirloin roast and it turned out great!
