After seeing all the chuckies posted here I had to give it a try. I had just purchased several for grinding and held one aside for the smoker. Gave it a liberal rub and let it sit overnight. I used some Rudy's rub my wife had picked up in Tx. I find this too salty so I added dark brown sugar, onion and garlic powder as well a a good dose of smoked paprika. It was a 4 lb chuck and I set it on the smoker as I would a brisket at 225*. My digital thermometer probe went on the blink so I had to just eye it. At around 6 hours I foiled it after giving it a taste test. Cooked but the connective tissue had not really broken down completely. Foiled with a little thinned out BBQ sauce and back into the smoker for 2 more hours. At this point the meat was pullable. The smaller muscles were pulled and the larger one sliced. I smoked it with oak and hickory. Came our real good with good smoke flavor that didn't over power. I can see where this is favored over brisket by those that try it. Really juicy and delicious.