had a few days off...smoker

[T.G]

That's more like it!

BTW - last minute modification the above recipe, based on something I noticed with the 7-bone chuck I just did tonight: after the chuck is finished after the 350F cook and rest period, take it out of the foil pan and drop it into a pyrex baking dish and shred with forks, don't dump the juice from the foil pan into the shredded meat just yet. Taste the shredded beef - if you like it that way, leave it the way it is. If you don't, dip a piece into the juice, see how it tastes.

The juice in the foil pan consists of a high percentage of grease - now, if you plan on freezing the pulled chuck and reheating it in a pan with a bit of water, you kind of need at least some of this - once it starts sizzling, you'll get this wonderful bacon-ish type crisping and flavor, but if you are serving straight up, I think it tastes better without the juice as it muddles the flavor a bit.

You could also chill the juice, and skim off the solidified grease and dump the remainder back in if you wanted too.