I smoked a bone in chuck last week.
It was good but not very impressive.
Cooked about 5 1/2hours - basic rub, mostly paprika, garlic and onion powder.
Instead of foiling it - when it reached 170 i put in a pot with a little cabbage and broth on bottom. And took it up to 190 internal temp. It was not really dry but not particularly unxious either. Was Only a little smokey.
Oh - I also made Smoked mac n cheese.
Cooked the mac first - then Made the cheese sauce a little more runny than normal....
I used 2 cheeses, butter, & plain coconut milk.
I also added smoked bacon and bacon grease (from my first smoke)
Mixed it all up in the kitchen.
Then smoked it 30 minutes - with Applewood.
You guys know this - but the aluminum lined pan made clean up EZ.
It was great !
I'll keep trying on the meats. ( I have my first brisket on the smoker now - been on there 25 hrs..its been stalled at 172 for hours I'm probably going to take it off soon).