re: Anyone smoke a chuck roast before? Similar to a Brisket?

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Tri Tip smoked like a briskeet all day every day for a family sized meal. Takes half the time or less, half the time to trim it, no left overs to jack with, and tastes better than a brisket.

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Tri tip smoked like a brisket will be similar to a flat. Smoking a chuck roast brisket style is more akin to the point, and like others have said, could be pulled as well.

The only issue with smoking a tri tip brisket style is there's no fat cap to protect the meat. It's very easy to end up with inedible burnt bark.

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You going all the way to 2 hundo?

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Just seeing this. Yes, wrapped at 165 and pulled at 203. It was a game changer.

Also, for the guy above about the fat cap, I've seen online where someone said it is hard to find one with a fat cap. Everyone they had at HEB when I bought mine had a fat cap on it. I even trimmed it down to +/- 1/4" like i do a brisket and cooked it on my egg fat cap down. It protected it very nicely. Nothing was dried out. I really like the fat striations throughout the tri tip instead of the fat layer like in a whole brisket, because when that fat breaks down, it left the meat very evenly moist throughout.