Picked this behemoth up at Cash & Carry a few days ago. Whacked off several big chunks for pulling. Chunk of it got cubed up by the Boss for steak and eggs in the morning. Rest got cut into thick steaks. I like throwing them in the Egg at 225* until they are 152* IT. Just juicy enough for me without be "bloody", as the Boss calls them. This chuck roll had damn near 0 fat cap. Only pulled maybe a pound of fat out of it. Back to my question.... Boss wants me to come up with something different for the steaks. I swear I saw a thread on here about braising them....looked thru all my subscribed threads but couldn't find it. Any suggestions? Finally figured out how to make pretty decent pulled chuckie....4 hours in the Egg at 225* then into a dutch over with 3 oz of beef broth and 3 oz of Fireball. I don't even probe it until I put it in the Dutch oven. Start probing at 195*. Last couple were probe tender at 204*. Damn, sure am babbling today...thanks in advance to anyone who read through this and offered some suggestions.