Strayed into new territory today. Never tried smoking chucks before, but we had a couple in the freezer so decided to give it a shot. I didn't get all the photos I wanted to because my Grandson took my good camera to the zoo without telling me. Had to use the Wife's little point & shoot which I don't know how to work very well, but I got a few shots. Here's one of the chucks before prepping: I decided to go simple this time around and didn't use a rub. I just sprinkled on some McCormick Montreal Steak Seasoning. (No photo of that) This is where I run out of pictures for a while, so here's one for intermission. A little TBS: OK, some time has passed (they stalled at about 154 for about an hour and a half) and here they are just before foiling: The temps really shot up fast once they were foiled. When I pulled them off, the smaller one was at 210 and the big one was 201. The small one was way more tender than the big one. Maybe I should have left it on a while longer. However it was very good, just a bit chewy compared to the small one which just melted in your mouth. Anyway, here's a shot of the first slice: And one of it all cut up: And that's the whole story. Made some excellent sammies.