Took some advice from a few mates in the forum and tried out smoking a chuck roast for some pulled chuck sammies. Smoked em' with some Hickory & Pecan.
Got a couple of 1.5 lb. chuck roasts from Costco (still cant find the large 6-8 lbs. ones that others have smoked in some other posts);
Prepped the meat the night before with a dusting of pepper, garlic & onion powder, kosher salt, and some Keg steak seasoning;
Tossed on a few bacon strips and was good to go!
Mopped them with some butter, lemon juice, and Worcestershire sauce about every hour until it reached 160;
Panned and foiled them at 160, and since I was also cooking some of those 9 hour burgundy mushrooms taken from MossyMo's post, I poured some of the marinade from shrooms into the pan;
Flipped the meat about every hour or so, and stopped smoking once my meat temp hit 205...turned out to be incredible!
Also smoked some potatoes, and twice baked them....final dish;
Mushrooms were incredible! (thanks to MossyMo!). Sammies were great to with some melted provolone and a really nice meat sauce I had prepared the night before.
All in all a great smoke. Only issue I had was the time...I started my smoke at 9am figuring with the smaller size of these chucks I would be good to eat by 5pm...was a few hours off and took them off at 7pm, then let them rest in a cooler for an hour.