First Chucker for me, about 2 pounds..... Heavy Arthur Bryant rub, smoked with Hickory @ 225* Mopped with Homemade ketchup & vinegar based bbq sauce, thinned with beer, worsteshire & jalapeno tabasco. Foiled at about 165* & added the rest of the mop sauce.....Pulled at 205*, rest for an hour, then pulled, redistributing the leftover juice/sauce. IMO, this rivals brisket, and just might be better!.....It took about 5.5 hours in the MES start to finish....So being able to do a smaller chunk of meat in a shorter amount of time & achieving great results has its advantages. I will be doing another one soon, probably this weekend. Thanks to all who gave me input.