I also find chucks very difficult to cook. I theory that part of the problem is the smaller size. Maybe some of it is which end it is cut from. Putting them in a pan with a lot of liquid certainly makes it easier, but isn't my typical method for any bbq. For a while I was cooking them to a little less then probe tender and pulling them out and slicing it more like brisket flat. That can work well too.
Proudly Smoking on a UDS, PBC &
Accidental Winner of the 2012 "Saucy" Throwdown.