Chuck steaks....
 

We share a cow that we buy at our county fair every year. Our babysitter left the freezer door open and a bunch of meat thawed. I have a package of chuck steaks but not sure what to do w/ 'em.
Thinking of a rub, smoke at 225 till 165, foil, take up to 200ish, wrap it w/ towel and put in a cooler for an hour then pulling it. Will that work? Or should I smoke it to 165 and slice thin? Any better ideas?

I did some simply direct grilled with simple salt and pepper a few weeks ago, and they turned out great.

Both ways mentioned, pulled chuck or sliced its all good:icon_bigsmil

After reading your post again, I request clarification. Are they roast or steaks? If a roast, then smoking/pulling is the way to go, but if they are steaks I would wonder how they would stand up to such a long smoke.

These are chuck steaks:
http://img.photobucket.com/albums/09...d/PICT1183.jpg

These are chuck roasts:
http://img.photobucket.com/albums/09...d/PICT1215.jpg
http://img.photobucket.com/albums/09...d/IMG_2984.jpg
http://img.photobucket.com/albums/09...d/IMG_2987.jpg

Chuck roast alongside a ribeye for scale:
http://img.photobucket.com/albums/09...d/PICT1199.jpg

They are steaks

were the tough?

Not at all. They had some nice marbling in them though, and the flavor was great.