Going to try Chuckies for the first time this weekend for the start of Bama football. Bought 3 that are all right at 3 pounds. Was planning on rubbing with Jeff’s rub and smoking @ 220-250 til 165 and wrapping and taking them up to 200. What’s a good guess for the cook time? Thought about topping the rub off with a good coating of course black pepper . Any suggestions for injection or spritz for these. I normally apple juice for butts but this is the first for the chuck roasts. Thanks in advance for tips suggestions.