Outcome - both were dry and NOT winners by any stretch of the imagination but are edible. Luckily There was not too much here so we will have it all chewed up in a few days. The chuck was actually in the smoker for 11hrs for a simple 2lb chuck. Temp just would not come up so I pushed the smoker up to 250* and took internal to 200*.
The chicken breasts did indeed try out. Since I am well known for my killer grilled chicken, I all agreed that grilling would be best until I can develop a strategy that I will be happy with. Possibly the brine along with the bacon wrap will get us there.
Regarding the chuck, I doubt I will EVER use that cut of meat again. IMO, there was not enough fat there to handle a long, slow push to 200* but it might also not require 200* like many briskets do. In my defense though, when using chuck in a typical roast, if that meat is not cooked up enough, it is simply hell to get apart so I think my wager to push to 200* was probably warranted to get it to break down.
Even when doing a typical brisket, I just do not find them as juicy as a pork butt and I will have to do some more research to see if I can get brisket to compete with my pork offerings. Pork has more fat and does not require as much on the internal temp so seems a tough challenge IMO. Brisket might be better done with a slow smoke up to about 150*, then put the heat to it, just not yet sure, I am a rookie here.
I know some here foil but I guess when I tried it, I just did not like the soft bark and it certainly seems that all the big, award winning smoke shops and pros are not foiling. Maybe they are adding juice afterwards to simulate juiciness. Just not yet sure. Still playing with it but it always seems frustrating to push all day smoking meat not to mention the costs, only to have a dud...