Normally I will make a chuck roast wrapped and in the oven or in a crock pot. Or I will make it as pulled beef.
This weekend I am going to try it more as brisket style.
Plan is to rub with salt and pepper, a little gunpowder and maybe some garlic. Put it in the Rectec at 225* until about mid 160's, then wrap in butcher paper until it hits about 205*. Then pull it and let it rest for 20-30 minutes. Then slice.
Any other suggestions, comments or advice.