re: First time smoking chuck roast

Holy crap it was good. Brisket is so far inferior. All cherry wood fire/smoke, OK Joe's Bandera. Took 9 hours, wrapped in paper for the last 3 or so. I got distracted a couple of times, so the temp stayed low and slow. The stall was in the 140s - lasted about 2 hours. It spent the last 2 hours in the paper in the oven, at first at 250 then up to 290 (convection roast). I took it out at 195 internal. Amazing tenderness. Not sure I would have wanted to keep going to 205 like the Meater was telling me to do. I did a light rub of coarse Kosher salt, black pepper, cayenne, garlic powder, onion powder, and ancho chile powder. Not enough to hide the color of the meat, just a dusting. So good. I may never do a brisket again.