OK, so Saturday morning is not the best time to post a new thread seeking responses for the next day, but I suppose any thoughts and reflections will be helpful for us all going forward. . . .
Anyway, I've been barbecuing* for years now and made plenty of the traditional cuts, as well as some not so traditional. Somehow, I have never tried to prepare a chuck roast. Seems like an obvious choice though - a collagen-laden cut of flavorful meat and smaller, so less cooking time than required for a brisket. Nevertheless, I picked up a fine looking piece of choice beef for very little money and, given the weather forecast, tomorrow I'm trying it.
The plan is to rub the meat tonight and cook the meat using a predominantly hard maple and oak as the fuel. I'm estimating a 6 hour cook, but as we say, "'cue is done when 'cue is done." Target temp is 190 to 200 and I generally don't use foil or finish in the oven.
I'm seeking any experiences others may have had with similar approaches. Fuels, rubs, sauces, whatever that may be more appropriate to this dish are likewise requested. If it matters, I'm thinking that we will be eating the meat on sandwiches during the Jets game.
*I use the term barbecue for the traditional, low-slow technique employed for pulled pork, ribs, etc. I have noticed that the term "smoke" has gained more popularity recently. I have no need to debate semantics, but thought it worth clarifying.