I see a lot of articles about smoking meat that seem like they get things wrong, but I agree with this one. I’ve been doing chuck roast instead of brisket both because the cost per pound is much less and because it’s a lot easier to get one that’s a better size for just my wife and I. I do everything exactly the way I do brisket (allowing for the smaller size) and it’s great. A bit more love the beef version of pulled pork.