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Did my first chuck roast today. I swear by all that is holy in BBQ, I may never cook another brisket again as long as I live (except to make pastrami)! A small (4 lb) boneless chuck roast. Rubbed overnight with CYM and a dry rub that I picked up from a vendor (Just North of Memphis) at our local 4th of July BBQ Festival. First time using it and was pleased (base seems to be Worcestershire powder). Roast went on the KK at 9am and finished off around 6pm today (Internal temp was 210F). Smoking pot with mesquite, hickory and apple woods. Guru was set at 250F. Cook was indirect with drip pan on lower grate. This pulled as easily as any pork butt I've ever done. Just amazing! And the great beef flavor - OMG! Yeah, yeah. I know, no pics it didn't happen, so here they are: 1) just going on the KK; 2) finished @ 210F; 3) pulled; 4) din-din - beef in pita with raw red onions and a jus of mushroom and beef stocks, homemade frites, and grilled corn-on-the cob.