I have been doing chuck roasts nearly every weekend recently. I usually rub with Gates Classic Rub the night before. I smoke with oak and a little hickory around 240. After the first hour or so I like to spray with apple juice and when it hits an internal of 165 I foil with a few more sprays until it hits 205. I then wrap another layer of foil around it, put a towel around it and into the cooler for at least an hour, normally 2-3 hours. I prefer to shred it (hence the 205 internal temp) but I have had 2 that refused to pull even at that temp. They were still wonderful sliced though. Have plenty of leftovers to have as sandwiches, burritos, quesadillas, fajitas. Whatever you want to use it in.