Later today, I'll be smoking a 2 1/2 lbs. boneless chuck roast. I rubbed it down with salt, black pepper, white sugar, garlic powder, onion powder, cayenne pepper and paprika. It will be served in burritos with onions caramelized in butter and chipotles sliced thin. Green salsa and sour cream will be on the side. I have taken note of the advice given by the members of this forum. Smoke until it hits 165 F, then foil-braise until it is super tender. My last chuckie prepared in this manner was spectacular - on par with good brisket. The cautionary tale: I figured that hardwood charcoal would work quite well as the smoke medium for my terra-cotta smoker. I placed 2 grates in the bottom of it, then loaded a mass of almost ashy hardwood charcoal into it. I shot a hair dryer on the mass to raise the heat and make the coals glow. After I put on the lid, the bottom developed a large fissure along the side. I am an imbecile!