Newbie bugging you guys again. I have only done one chuckie with great results, (200*, then wrapped in towels for an hour before pulling). I had plans of this technique again with different rubs including; The Dude Abides, EVO + Montreal Steak, and an Italian rub I saw on here while doing a search which I can't find again at the moment. I am also WAY jacked sideways about trying PignIt's pastrami out of chuck idea. One of my local grocery stores (Harris Teeter) has beef chuck roasts on sale for BOGO (Buy One Get One). Obviously I will take advantage of this. I have a relationship with butcher at this store. [Disclaimer, I do not know if he is a butcher or a meat cutter. I do know, he treats me well, and I try like hell to treat him well.] Today I can go and have him cut me chuckies to whatever I desire. What thickness would be best? Can a chuck roast be too lean for a low and slow method? (He told me he would give me any cut I wanted including the marbling.) Thanks again.