After reading a lot of the threads on chuckies, I decided to take the plunge and give them a shot. My plan is to pull for sandwiches. I'm going to try to follow the great tutorial from Bear on my first effort.Thanks so much for the help Bear!
My first stumbling block was that I could not find any thick worcestershire sauce at the Bi-Lo, so I impriovised and decided to use A1 instead of mustard as my base. I then rubbed with steak rub, wrapped in saran wrap, and put into the fridge overnight.
In some of the chuckie threads I noticed some people used the disposable tin pans, so I thought I would try it like this for my first effort. I want to retain as much of the juices for au jus that I can.
I got them on about 8:30 this morning at 225, and they are about 2.5 pounds each.
Here's one in the pan ready for the smoke and the other about to meet the same fate:
Here's my thick worcestershire substitute and steak rub: