Thanks guys! In the time that it took me to figure out that chuck might be my best best, you posted your responses. I like the idea of smoking a small chuck roast, and then foiling it with flavorings until it's ready to be pulled.
Smoking two baby backs at the moment ("Spiced Apple Baby Back Ribs" from Backyard BBQ by Richard McPeake). I'm about three hours in and they're starting to look great. Funny how you think of different BBQ while you're in the middle of a BBQ, lol...
Thanks again for the advice.
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