I'm trying my first chuckie tomorrow, and need a little advice... My meat is a little under 4 pounds, and I am planning on pulling for Au Jus Sammiches. I am thinking about 8 hours from putting on the smoker to dinner time. Does that sound about right? I tried to include smoking to 160*, double foil to 205*, then in the cooler for at least a couple of hors until dinner. Also, is it recommended to spritz/mop at all, so it don't dry out? Any other suggestions? Thanks!!!!!!