Did a pair of chucks yesterday as burnt ends. They finished about an hour apart, which was fine, as one was enough for the two of us & the second one will be on today's & maybe tomorrow's lunch/dinner menu. I marinaded them the night before & used cherry wood, smoking at 250. The sauce was some Big Bob Gibson Championship Red I had made. I also made some spicy chili french fries out of some small, golden potatoes to go with them. We ate VERY good!