Had two chuckies that were a little over 3 lbs each and a small brisket flat that was a little over 2 lbs. Rubbed them with Capt. Dan's brisket rub and mixed it with beef broth for the sprayer. Used a mix of hickory and mesquite. Smoking temp was 250. About half way through. The vultures were swarming, forgot to take pics before foiling. The finished, sliced brisket A finished, sliced chuckie The majority vote was 3 to 4 that we liked chuckies better than briskets.