I am doing my first chuck roast today. Planning on foiling at 165 then cooking to 205 for pulling. Also put some ABTs: cream cheese, cheddar cheese, rub, onions, and chives. Have some ribs on as well, plan on doing 3-2-1 method. Any advice on the chuck roast would be appreciated. Also I am trying to put some Q-view on this thread, but I am having trouble getting the pictures to show. The thread will only show the link to my photo bucket account. Has anybody else had this problem? Thanks Bearcarver, pictures below.