Tried chuck for the first time, each about 1.5 lbs. I just used some Excalibur steak and roast rub. Smoked around 200 for a couple hours, then bumped to 225. I wrapped in foil at 160 IT and took them to 208. Planned on supper, these were done at 1 pm (started 7 am, I had no clue on time.) I kept same foil on and added another layer, set in a towel in a cooler for the next 3 hours, still hot! Sliced pretty nicely, decently tender and juicy. Pit Boss 700 Classic, I'm liking it a lot!