I'm thinking of trying a couple of chuckies (8 people at the house) either this weekend or during the week (a week off of work). I know you guys were smoking until 160 deg. and then foiling to 195 deg for slicing. Do you know an approximate time to these temps? I know it depends on the piece of meat and the smoker (I'll be about 225 deg), but I was just looking for some guestimates. Also, I've seen some posts, but I was looking for some hints on rubs or injections. I don't really like the taste I've gotten from Italian dressing. It always seems a little strong and a little sour to me. Any other suggestions would be very much welcomed. Thanks ahead of time for the help.