So finally had a chance to smoke a chuckie today for dinner on the IPT pellet grill and was very impressed with the results. Rubbed with a combination of salt, pepper, rosemary, garlic powder, basil, thyme, and some Northwoods seasoning from Penzy's Spices. Also injected with some worcestershire and A1. Managed to dial in the IPT to a grill temp on the smoke setting and then using the P settings to adjust. Put the chuckie on at 11:30 this morning and had a stall around 142* internal for about 1 1/2 hours. After about 6 hours internal was 160* so I put in a pan with some beer and covered with foil. Then for the last hour or so set the temp to 225 and P3 which gave a grill temp of 305 or so. Internal temp climbed to 203 and I turned off the IPT and left the pan on the grill during the cooldown. Sliced and served - was very tender, moist, and very good!