It's odd that I was pulling a 10 lbs. brisket from my new BB GOSM tonight when I ran across this thread. It smoked for 14 hrs until 196 internal then I just finished rapping/resting. The smell is filling the house and it's driving me nuts. The problem is it's 11pm and by the time I dive into this thing I won't be finished until about 2am. Thank God tomorrow is Sunday and I can sleep it off.
Anyway... the way I see it, chuck is great for pulled beef but IMHO... YOU CAN'T BEAT THE FLAVOR OF BRISKET!