I made this chuck roll about a week ago. I was planning on cooking it on the WSM but I had the opprutunity to try out a cooker that was loned to me. Everyone loved the meat and many even perferred it over pulled pork! I keep the temps between 205-235 and it took about 22.5 hours to finish. I foiled it at 160 degrees and once it hit 195 degrees I put it in a warm cooler for 4 hours. Thanks to Kruger and Adam for the advice! This is a must try for everyone! I detailed the cook here.
http://www.peoriacustomcookers.com/new/recipes/chuckroll.html
http://www.peoriacustomcookers.com/new/recipes/chuckroll.html