Treat a Chuck just like you would a Butt. 2 hours per pound, 2 hour rest. I find that I like just SPOG on my Beef. I usually like to inject creole butter in my Chucky if I have it on hand. But that is just me. I foil at 170 myself and find that it is best somewhere after 205 internal. There is quite a lot of gristle and stuff to break down in there so I take it to like 208, wrap and rest just like PP. Last few I just finished in the crock pot after I got to 170. I think Chuck does benefit from a little braise more than Butt does. My mouth is watering just thinking about it. Make sure you save your drippings to defat and add back in. Ok that is all I have for you. Have a nice day.