I found a couple of chuck roasts in the clearance section at the grocery store this week. I'd never tried smoking chuck, but thought "What the heck?" for $1.29/lb. My intent was to make pulled beef sandwiches. One roast was a chuck crossrib and the other was a chuck tender. Both were about 2 lbs. I seasoned them up with some SPOG and threw them in the smoker at 250° with an amazen tube full of mesquite. Meanwhile I whipped up a batch of slaw, then headed to the brewery for a few beers with a good friend. When I came back, the temps were at 198° on the crossrib and 203° on the tender. Both were probe tender, so I pulled them and let 'em rest for an hour. During that hour, another buddy came over for Monday Night Football, and he brought over some corn tortillas, avocados, and salsa. Sandwiches just became tacos at that point. They pulled like a dream with just my fingers. But I was surprised that the crossrib was much more tender and moist than the tender roast. I would have thought the opposite, but I was glad to have experimented and found out. I piled the meat on the tortillas with some slaw, avocado, onion, and salsa. Mmmm!