A good Chuck is well worth the long cook. For those unfamiliar, think beef version of a pork butt.
The last one I did was a 6.5 lb Chuck Eye Round my butcher cut for me. After 14 hours I foiled it for about 3 hours, then tightened it up with another hour out of the foil. If I recall, Stogie recommends 3 hrs/lb regardless of meat temp. Mine was close to the 3 hr/lb, but when I unwrapped it to tighten up, it was falling apart. I put the pieces on the grate, and after an hour of the wonderful aroma it was time to eat.
I did everything over a Kingsford/lump blend and a combo of almond/mesquite. The result? Pulled pork tenderness with a beefy delicious flavor.
I would also add that if you're a beef lover frustrated by the complexities of the brisket, give a nice chuck a try. It really is "pork butt easy."