I'm getting ready to start a 7.5 lb chuckie on the UDS, and it will not suck :)
Brisket is much harder to get right than chuckie, so that could explain why some people prefer other cuts of beef over it. If I had access to untrimmed choice Tri-tip at a decent price, I'd be singing praises too.
Unfortunately, it's a regional thing, and it isn't catching on down here.
It'd be cheaper to import it from CA than to move there though :)
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)