Ok fellas, here it is. My first chuck and it did ok. I learned a few things and I will try and pass along what I can. For those who have more experience please share. Bear with me:
Warmed up the GOSM to 220 and put the chuck on at 9am.
1st temp 930 meat 42* smoker 199* (not sure why so low)
2nd temp 1030 meat 67* smoker 232* outside 23*
3rd temp 1130 meat 92* smoker 237* outside 27*
4th temp 1230 meat 115* smoker 239* outside 29* mopped
5th temp 130 meat 127* smoker 228* outside 20* mopped
6th temp 230 meat 135* smoker 238* outside 30* mopped
7th temp 330 meat 140* smoker 235* outside 30* mopped
(added spaghetti squash and the last helping of wood)
8th temp 430 meat 142* smoker 220* outside 31* mopped
9th temp 530 meat 149* smoker 250* outside 26* mopped
10th temp 630 meat 148* smoker 220* outside 26* mopped
11th temp 730 meat 150* smoker 212* outside 26* mopped
12th temp 830 meat 156* smoker 245* outside 26* mopped
Pulled the chuck & squash off and threw chuck (literally) into the oven for 45 minutes. Pulled it out at 195*. I let is sit for only 30 minutes and sliced it up as it wouldn't pull. My initial impression was that it was chewy and hard to pull. Took a bunch into work today and it was amazing! I learned that I should start earlier in the morning and run the GOSM temp closer to 250. Also to let the meat rest for at least an hour. Well, here's a pic of the finished product and the squash! Thanks all --Jr.