I got to thinking the other day about the only beef I hadn't smoked was a chuck roast, not quite as tuff as brisket but close. Got one out of the freezer, thawed, rubbed down with spices, layer of dryed tomatoes on top and to keep it moist some sliced hog jowls on top rather than bacon as they are thicker and give off moisture for a longer time. Popped it in at 250, smoked for 3 hrs and continued cooking for 6 hrs when it had the outside color I wanted. I then wrapped it in foil and back in for 2 hrs, a long time I know but it was worth it . Tender juicy and moist with a nice crust, pics below.