Let me say that I always forget to take pictures of my smokes, but this time I made an extra effort to remember. I did one of these a couple of months ago and it turned out amazing. Such rich beef flavor. I wanted beef to pull. Briskets are for slicing and burnt ends but a chuck roast was made to pull! Here's my take. My local grocer happen to have Angus Chuck Roast on sale. They claim their meat is never frozen. I had then cut me a 7,5 lber. I like to make the injection the day before injecting, So it will be cool. Preparing to inject. Tall kitchen trash bags in a foil pan...be sure to get unscented. Then overnight in the frig. Next morning as the smoker is coming up to temp; time to rub. A little olive oil, then the rub. Rubbed. No sugars, but a little heat. Smoking at 300-325 with hickory and a little cherry. On the smoker for 4 hours. Smoker 3 hours into it. Thin blue smoke At hour 4, time to wrap. Just a tad of the injection in the pan. Nice bark. Wrapped until IT of 200. About 3 hours later time to rest. I use a moving blanket folded in half, then over it. 2 hours later time to pull...notice how much juice is created. Pulled...see that smoke ring. Juice added back. Time to eat! These are so good! Might just be our favorite! Enough left for Phillies on Sunday!