I realized I didn't have any pics because I put them all on snapchat, but I recently tried smoking a couple of chuck roasts I had leftover from a 1/4 cow I split with my brother, on my Pit Boss.
Basically, I treated them like brisket until the wrap. Then I set them in a roasting pan with some beef broth and wrapped the entire pan. In one pan, we tossed in a jar of pepperoncinis and their juice along with dry Italian dressing herbs. I accidentally punctured the traditional pan when I was adjusting the probe, so I ended up leaving it wrapped in foil.
Both roasts turned out really well, and shredded up excellently. It had a lot of brisket's flavor profile, but wasn't identical. It was about a 7 hour smoke, and I really thought given how much cheaper chuck roasts are and how high quality of a product it ended up being, that it was a great brisket substitute when you don't feel like investing the time and money but still want a product that's 90% as good.