Grabbed a 3.5 lb Chuckie last night and decided to treat it like a brisket. Injected with butter, Bourbon, Worcester sauce, and Jeff’s Rib Rub. Put more rub on the outside and on it went at 225 unwrapped till probe tender at 203. The little sucker stalled at 145 for almost three hours so I was worried it was going to dry out. Wrapped in foil and let rest for an hour. Wanted to go longer but the family was get hangry. Pretty happy with how it came out. Going to make burnt ends with the leftovers later today I think.