chuck rolls are how I roll.
When I cook beef, I get way more meat out of a chuck roll than brisket. This is becuase I can fit 25 pounds of chuck roll on my 18.5" WSM. I always buy a 20-22 pounder and have them cut it in half for me. I then inject and rub it and smoke them just like butts. They usually take a little longer becuause of their size and the stubborness that I have learned is a trait of the chuck roast. 9 times out of 10 I pull them off the smoker at about 165 ( 10-12 hours) and finish them in the oven...hangs head and runs to corner waiting for lashing.