Picked up two chuckies yesterday, about 3.3 llbs each. Rubbed with evoo and the Santa Maria Tri-tip rub from Raichlen's BBQ USA book. Smoking at 250 with oak and cherry. They're at 147 and 150 now. If all goes well and I don't get distracted, will pull at 155 for slicing. One chuckie is done and sliced. Took it to 157, foiled and coolered it for a while. The other one is stuck at 147. Took it out and it's finishing up in the crockpot as a pot roast for dinner another night.