I have been able to make a couple of chucks recently that turned out better than my original dog meat. I smoke at 230-240 with water in a cake pan at the bottom rack, AMNPS, Maverick Thermometer, and a pan under the meat to catch the drippings with a little water. At an internal temperature of 160 I put it into the drip pan with a generous mop of apple juice then cover the pan tightly with foil and cook to IT of 210, mop with the juice from the pan, cover with foil and place in a cooler for 1-2 hours. Definitely go by the IT, and I found the last 2 roasts took apx 3 hrs per pound cooking time. If your using a pan of water at the bottom I find by experience that you will get a temp spike if it runs out of water and the chamber will get to the 280 range. Enjoy.