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Pork butt is like that too.  So much fat and connective tissue throughout, it's quite forgiving.  Pretty much the only way to screw it up, is to douse it in that crappy vinegar sauce.

Btw the white bbq sauce isn't that far away from tartar sauce, so I used it on fish and tar was just fine

Hey man good food is good food

A chuck roast can be plenty good, whether in the oven or on the smoker.   I think I had a healthy exposure to it at home as a kid (Mom feeding 3 boys) and she made a great gravy for it, which certainly serves as a master delivery device, whether the chuck is perfectly cooked or even taken a little long.   Of course it was always the cut for making beef stew.

Clearly its going to be faster than a brisket, but as far as temps, and technique very comparable with a brisket.  I'm guessing I'm done with a Chuck roast after about 3 hours on a smoker, aiming for 195.   I find it definitely pairs better with potatoes and vegetables, particularly if you have a beef gravy.    I honestly can't say I've thought about using bbq sauce, ever, with a chuck roast.

In his latest Instagram post, Alton Brown drops 15 minutes and 48 seconds of straight culinary knowledge. He sat down with a glass of oat milk punch and answered all the questions that people threw at him before he finished his cocktail. Somewhere, buried in between talking about how he will be making more “Chicken with Bowler” prints and how to make limoncello at home, he drops in the best way to make a burger, and it’s probably nothing like what you made last weekend.

https://www.thekitchn.com/alton-brown-burgers-23043149

“Fry the patty.” On his website, he goes into more detail, saying that if the world was about to end, he would calmly walk into the kitchen and make this cheeseburger. To make it, you heat oil in a Dutch oven to 320°F, then dip a spatula into the hot fat and use it to smash the meat into a patty. Then you scrape the patty up and cook it in the pot for one minute before putting it in your burger.

It might seem absurd or indulgent, but he promises that as long as you keep the oil between 300°F and 325°F, “this will be the most un-greasy burger you’ve ever enjoyed.” Of course, that doesn’t mean you can’t invite Alton to your next outdoor barbecue. “I’m not going to turn down a grilled burger,” he says in the Instagram post. “But it’s way easier to griddle or fry it.”

In his latest Instagram post, Alton Brown drops 15 minutes and 48 seconds of straight culinary knowledge. He sat down with a glass of oat milk punch and answered all the questions that people threw at him before he finished his cocktail. Somewhere, buried in between talking about how he will be making more “Chicken with Bowler” prints and how to make limoncello at home, he drops in the best way to make a burger, and it’s probably nothing like what you made last weekend.

https://www.thekitchn.com/alton-brown-burgers-23043149

“Fry the patty.” On his website, he goes into more detail, saying that if the world was about to end, he would calmly walk into the kitchen and make this cheeseburger. To make it, you heat oil in a Dutch oven to 320°F, then dip a spatula into the hot fat and use it to smash the meat into a patty. Then you scrape the patty up and cook it in the pot for one minute before putting it in your burger.

It might seem absurd or indulgent, but he promises that as long as you keep the oil between 300°F and 325°F, “this will be the most un-greasy burger you’ve ever enjoyed.” Of course, that doesn’t mean you can’t invite Alton to your next outdoor barbecue. “I’m not going to turn down a grilled burger,” he says in the Instagram post. “But it’s way easier to griddle or fry it.”

I've done this. Turns out great.

I've had some that were dunked in the fryer with the french fries

very good