Trying another Chuckie.

[LMichaels]

So, yesterday I found a gorgeous 3" thick (maybe 4-5lb) Chuckie at Sam's. Was looking again online for ideas. Seems like the "go to" is cook at smoke at 220-250 (I'm running 235) until meat hits 165, pull, wrap in paper or foil bump smoker to 280-300 and cook until probe tender 202-205 internal.
However I thought I saw someone mention on here cooking until medium med/well and slicing like a rib roast. Did I imagine that? Inquiring minds want to know. Saw brisket prices now and I almost fainted dead away (high $90 to low $110) range?! WTH is going on here?! Anyway not gonna give up on brisket but had a taste for Q this week and wanted something smaller, faster and easier to handle.
Words of wisdom and encouragement always welcome. This thing was no "cheapie" coming in at around $35. But it looked so gorgeous and kept calling out to me "smoke me smoke me". Couldn't help myself BTW it's on Big Z, and FWIW that new igniter is "da bomb". She was rollin coal in less than 90 seconds and fully "lit off" in 90 seconds. How did I never know about these things?

 

[LMichaels]

Current status on this cook. Things are smelling incredible. I have my target set at 164 as that is when I either intend to pull wrap and simply rest it or then place it back in the smoker, boost the temp and bring it up to the 203 or so then rest it. Decisions, decisions

 

[LMichaels]

Well I called an audible. Cooking was progressing slower than I'd anticipated so I pulled at 160 and added foil wrap over the parchment, pull and place in the cooler for about 45 minute rest. Somewhat disappointed in the texture but oh boy did it taste fantastic. Sliced it really thin and it ate fairly well.
I decided to place the roast I did not cut into vacuum sealed bag and I think I'm gonna finish it on another day by placing it in a water bath on the stove and doing a poor man's sous vide. Maybe doing it for 5-7 hours since the stove can hold a simmer. Maybe I can get away with saving it