I wanted a brisket, or a butt, but they were out. They always have Chuck tho, so I had him cut me off a 9 lber. Grabbed a rack of spares too.
I put the chuck on at 5AM yesterday and kept it at 250. Foiled at 163 and let it go to 211, then let it rest for 3 hours. It pulled just like a butt with no tough parts at all. The ribs were spot on as well. ... we were hungry so I didn't bother with plated pics....yeah....no pic...no plate.