Just asking the question folks. I've done both and oddly enough, the thin sliced chuckie seems to be a bigger hit than the briskets with my guests. The taste seems to be more beefy with the Chuckie. The Brisket, smoke ring and all, has a great taste as well and if I shaved it, might give the Chuckie a run for its money.
When it comes to reheating it, the chuckie seems to keep its moisture better and makes a better sandwhich while the Brisket makes a better meal overall. It does seem like the chuck roast lends it self more to thin slicing than thick. The Brisket of course has the additional advantage of everyone's favorite: "Burnt ends"..
I know a lot of you guys got a lot more experience with both meats than I have and I'm really curious as to what y'all think.
Thanks in advance!