Hey guys, Tomorrow (Sunday) I'm going to smoke a Chucky for pulled beef sandwhiches. Never done a Chucky or smoked any Beef for that matter. Couple of questions........ It's small, only 2.7 pounds. Because of that, is there anything I need to watch out for? Or any element that needs to be adjusted? I'm having trouble locating a cooler in the disaster area known as my garage. Would wrapping it and putting it in towels be good enough? If not, how about wrapping it and putting it in the oven set for warm (about 170*??) I was going to mop it using a baste made from beef broth, and a few spices. That's going to be rather thin though. What do you think? When I wrap it (but leave it on the smoker) how much liquid should I put in the foil? Should I use the juices from the drip pan, my mop, or both? How tight do I foil it? Loose, or really tight? Was going to serve the meat on Buns or Rolls, with Barbeque sauce and Aujus (Sp??) on the side. Anyone have a better idea? I'll post some Q-view to this thread tomorrow. Thanks in advance!