I cook the chucks most of the time and instead of trying to slice them immediately, I let them cool. I can get uniform slices and I save all the juice off the meat to btw. After I slice it, I heat up a skillet with some oil, peppers, onions, etc. and when they get almost done I dump the chuck slices over in there and pour in all the drippings to reheat it in that mixture. Makes a mean sammich. My kids love it. A 3-5 lb chuckie will last exactly ONE meal with my little carnivores. LOL...
BBQ ADDICT and Ag Teacher