Well, I smoked it - the beef flavor was off the planet - there is no question that chuck is the best tasting part of a beef for my palate. Cooked it to 205-degrees the thermometer slid right in. Wrapped it in foil and let is sit for an hour.
However, the entire roast tasted like the flat of a brisket - the part of a brisket that I do not like at all. Seems like no matter where I have tasted brisket flat (myriad barbecue joints), or how I have cooked it in the past, I just do not like it - it is far too lean. The only way I can enjoy the flat part of a brisket is when it is cured for corned beef - and cooked in a crock pot for 10-hours - but even then I prefer the point section much more...
Therefore, the roast went into the garbage.
No worries - I learned, and that is what counts. I just bought another whole prime chuck shoulder from HEB and it will be on the spit in a few days - and I am going to keep trimming to the absolute minimum and spit-roast the whole 9-pounds of it.