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First, let me explain what I plan to do and then if anybody wants to help with suggestions, am wide open. Am planning to inject and rub 5 3lb. chuck roasts to smoke (with couple 8 lb. pork butts) on WSM 18.5. Want to pull all of it. What I have as an injection is basically a brisket thing...

Last week, I did first smoke in WSM--pork butt--one 9#er. I was, admittedly experimenting (it was for my brothers' b-days and it turned out fine) and while I know what I'm doing with 22.5 OTG kettle and butts (I should, for all butts I've smoked, indirect but always using a little water in...