Trying out a ~3 or so pound chuck tomorrow (with a fatty also!).
I think i have a game plan:
Rub it down with something, unsure right now, but ill see whats in the cupboard.
Throw it on the UDS at 250 till we hit 165, then place it in a foil pan with worschereteehreerr sauce and beer maybe a cup or two?? finish it off at ~325 till its tender.
Any other advise? It seems chucks are hard to get down, especially small ones. And im trying to keep it plain, because ill be saucing it after the pull for sandwiches, So the stout method is out for me.