Chuck > Pulled Pork in this house. As I can get chuck (we bescribe it here as being part of the shoulder) for the same price as a pork shoulder I always pick chuck.
I do like the foil method very much, but I still did it low and slow with briquettes and hickory, only the last 20 degrees celcius it was in the foil. So its longer on the Q unfoiled than foiled. I go till 88 - 90 degrees celcius with it. Think ill next time us this method!
2,5 kilo's of chuck
rubbeb with mustard and Worcester Sauce first, then S&P, brown castersuggar, garlic and onion powder and sweet paprica
End result, nicest bark I achieved was the first time!
This was only part of it, we ate with 5 ppl of it and where completly stuffed including some ciabatta bread and potatosalad.