all this talk about the chuck got me talked into it. went to the store and asked for 2 chucks.. just under 4lbs each. i got some cherries and poured the juice out, mixed it with some disarrano and injected them. rubbed them with some montreal steak seasoning and a few other things.. there in the frig getting happy right now.. heres the question.. WHAT NOW? 225 about the right temp in my smoker?? i want to be able to pull them when im done.. wrap at 165 and take up to 200?? thanks!