so the brisket was done at 6 this morning, and them the spoon roast finished. So I've got time to kill and a row of pellets in the AMNPS so one more stop to the local meat market. They had some really nice looking Choice Chuck Roast so had them cut me up a mode fat one. Rubbed in SPOG and in it went. Temp set at 225 like the brisket and spoon roast. It's 4 pounds so planning on about 4 hours to get it up to 130 then I'll foil and wrap in towels and into the cooler to complete the trio.