I plan on trying smoking a chuckie for the 2nd time on Sunday. My first time I was not as impressed as I was hoping. (It was a little dry). I thought I did everything by the book last time - - Used mesquite/hickory wood - Smoked at Temp of 235 - Foiled at 160 and took out at 205 - Put it in a cooler for 1 hour - Used my Maverick digital probes to keep track of the temp's - Rubbed with Pepper, garlic, onion, and salt. What else should I have changed? I have alot of experience smoking pulled pork with great results. Has anyone every used mustard on a chuckie? (like you do with pulled pork). Can I inject anything like a garlic marinade into the chuckie? Should I increase or decrease the temp of the smoker?