Pulled beef or slicing it?
I coat mine in sea salt for 3 to 4 hrs let sit in fridge , wash off salt then rub with a good rub then back in fridge for an hour or two. Smoke the chuckie at 250 with an A-Maze-N tube or square for the entire cook. I pull at 195 or 205 whichever I choose then I let rest then slice it up. To me it's better than a brisket