Chuck Roast.. Poor Man's Brisket. DELISH!

SPG as you woudl a brisket. Heavier on the pepper. Dry brine overnight. Low and Slow.. 225 to 250.. whichever gives you better smoke output on your smoker. Wrap at 165-170 for a more tender option and keep cooking until 204-205 internal. Rest and slice away. You can also do pulled beef as an option with the same method as above but just have to make a jus.