Going to do my first smoker chuckie on Saturday. I plan to inject and marinade overnight in the frig. with Cajun Butter marinade. One hour before smoking I will put on my rub and crank the smoker to 235-250. After that????? Hubs and I like our roast rare and sliced. To what temp. do I smoke it? Should I foil it and put it back in the smoker and raise the temp.? Or should I foil it, wrap it in towels, and put it in the cooler? Or am I better off smoking it for pulling? I don't have a slicer , so I won't be able to get it as thin as I would like. Okay, let the suggestions roll in.