Good deal TYBO. You know what they say, If momma aint happy, aint no body happy. Get yourself a good butcher and ask for a chuck roll. If he;s good, he'll know what it is. Let it sit in the fridge for a week or two( if its cryovacked, if not then maybe a week. That is a very important part of the end result. Anyone who knows beef will tell ya " age it, Love it".
Other than that, these things are wonderfull and the options are numerous.
Myself, I am a pulled meat fan, but I bet if I wanted to slice part of this monster, I would have been pretty happy with it at 160-170 too. When I picked it up to "pan it" at 170, it already had the "jello jiggle" going on.
Had sammies tonight, family loved it, I sauteed some mushrooms to add to the top of my sammie, and it was to die for.
I would like to add this: My rig is larger than alot of folks's and I live for the occcasional 15-20 lb chunks of animal I can throw in it, but don't be shy or wonder if you can do these in a UDS, ECB, MBE or any other smoker. They can be cut down to fit the grate. The price is right around the same as brisket or top/bottom round. The fat content lends itself to a smokers dream, and unlike a brisket, this cut of beef will still be good if it was a steak, or roast, so you can imagine how good it would be smoked.
I know alot of folks don't do chucks, and a few have had less than desireable results. But, as a short fat guy who loves smoked meats(not a member of the beef growers association) don't overlook this cut of beef for smoking.