Hey Jerry,
The rub I used was some thing like BRITU with double the garlic and pepper. I rubbed the chuck down with yellow mustard to hold the rub. It went on the top rack of the WSM , sand in the water pan,ring full of Kingsford, smoke wood was 4 chuncks of white oak, 2 cherry,2 pecan, and 2 hickory. The temps were 225*/235* for 21 hours. I pulled it at 196* foiled it and let it rest for 4 hours. They do have the shape of a pork shoulder , so the big end was sliced, the narrow end did better as a chopped item. The small end would be awesome in beans,or on salads. If you are into the pulled q , it would do great that way also I'm sure. "It was all gone before I could pull any". We sliced ours about 1/2-3/4" so it would stay together. The one I cooked was in the 15-17*range
Our local K mart had them on sale a few weeks ago for 1.99 #. I just had to try one . "wish I had got all of them now". Sams had some great looking rolls last weekend "20-30# ers". I may cook one next week end.
And , I have to tell ya about the chipotle mayo!
In a blender add:
1 cup mayo,2 whole chipotle peppers in adobo sauce +1 tps of the sauce, 2 tps woster sauce,1 tblsp honey, 1/4 tps oldbay. Blend till smoooth.
Enjoy,
Rick