I decided to jump on the chuckie bandwagon and I am glad I did!! Up early today! Injected the chuckies with beef broth, Dales, and coarse pepper the night before. My assistant agrees that this meat is ready to go into the smoke! Beef is rubbed with Traegers Prime Rib Rub. The chicken has EVOO, McCormick poultry seasoning, and paprika. The butt cans have Dr. Pepper with some garlic salt, poultry seasoning and coarse pepper added. 90 minutes into the smoke. I used pecan chunks from Gander Mountain. Temp was maintained at 230-250. The chickens are ready. Sliced chicken. And a Chuckie! Was tender and juicy. It was favorably compared to brisket. I don't think we have enough left to make a sandwich!! I chose to pull it early enough to slice instead of pull. I put the foiled chuckies in the cooler with towels until the chicken was ready.