Kettle Pot Roast.
Chuck has always been my favorite. Been cooking them for over 30 years, just not on a smoker until the last three or so. I let mine go for smoke til they reach 160 then pan with the braising liquid of choice at the time and a few onions, taters and carrots. Sometimes I'll pull when it's still at the perfect slicing texture before it becomes pulled beef.
Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog