Getting some family and friends up to the property for this coming Friday (Good Friday dinner), and I originally wanted to do a turkey, but the more I linger on it, the more I'm sold by the notion of doing beef, but here's the catch: I really wanna do a brisket. I really wanna do a chuck. I can't decide. I need help! On one hand, shredded chuck is awesome, I think I'd probably do a simple marinade, and rub on some SPOG and cayenne. Pick out a nice, big one, too, so I could sacrifice 1/3 or so for the greater good (I mean, burnt ends). On the other hand, a whole packer is always awesome, I've been talking to a friend in Texas, who's been sharing his secrets with me on the subject, and I'm eager to try his methods out. I think I'd end up burying it in my Southwestern-style rub, and following the master's advice on this one... What's SMF's opinion?