Top O' the Mornin' I was going through my freezer the other day and I came across two Chuck Shoulder Roasts that I previously purchased as a buy-one-get-one deal. I was thinking about roasting them in my crock pot with some veggies, but nowadays, anything that doesn't involve smoking or grilling just seems... well... boring! So, seeing as that I am from Maryland and never done Pit Beef or Shredded Pit Beef BBQ, I figured it is about time I lost my V-Card in this category. So here are my plans... I will rub them with a Montreal steak style rub, then mop it with a mop sauce which I plan on using as an injection and mop throughout the process. The mop sauce I got from SQWIB, see... http://www.smokingmeatforums.com/t/142760/jack-daniels-pit-beef-by-sqwib/60#post_1028661 Thanks SQWIB! The roasts are 2.5lbs each and I want to slow cook them tender so I can pull the beef. I intend on smoking them to an internal temp of 190-200°. I planned on using hickory, but it looks like all I have is mesquite, so it looks like I gotta run out to get some more wood chips. Any suggestions besides hickory? Any other suggestions or pointers before I start this fire? Also, anyone have an idea on how long this may take if cooking at 225ish? Thanks in advance! Will post Q-View's of this first time experience!