I did the same think a couple months ago. My issue was that I really wanted to do a brisket, but my butcher wouldn't sell me anything but the 15 lb packer. I didn't need nearly that much meat, so he suggested to just do chuck roast. I hadn't heard of anyone mentioning that up that point, but it was incredible.
On mine, I went ahead and let it soak for 24 hrs in a brine/marinade, I rubbed it just like a pork shoulder the morning that I cooked it, and then I let it cook at 220 for about 5 hours with bacon laid across the top. By the time it was done, I cut it as if it were brisket we made some great sandwiches.
One thing I haven't quite figured out, though, is the dripping au jus. I think I used too much of the drippings in my last batch, so it was just way too powerful. Anyone have a can't miss formula?
