That Chuck I mentioned earlier came out great.
It was a behemoth, 4.5LBS. I put a wrap of butcher twine on it to hold the whole thing together cooked it Chud-Brisket style. Rubbed with pepper/Salt/Garlic. Smoked on the weber kettle using minion method at 250F with two chunks of pecan and a chunk of hickory. Spritzed the toasty bits occasionally with 1/2 ACV, 1/2 apple juice. Took about 6 hours at 250F to hit a stall @ 151F, so I foil-boated it with 1/2 stick of butter tossed in the bottom of the boat. Bumped it up to 275F to push through the stall and instead of spritzing ACV from here on out, I occasionally mopped some of the rendered fat from the boat onto the open top to really crisp up that bark. The boat was so full of fat/juice it was overflowing. It probed tender at 201F after a little over 3 hours so I pulled it and let it rest an hour and we dug in.
It was DAMN close to being great-brisket-good despite just being chuck roast. If I ordered brisket somewhere and was served that, I probably wouldn't have noticed it was sliced chuck roast and been happy with it. At $5.99/LB it's not like it was cheaper than brisket save for the fact it was 1/4-1/3 the size of an actual Brisket - so perfect for a normal family dinner and took half the time to cook. Next time a big chuck roast is on sale, I'll have to squirrel one away to the freezer.