We went on a beer run and I figured while we were there I'd grab the biggest chuck roast they had, being a small market it was only 3.5lbs which is about half of what I'd wanted but it was cheap so figured why not.
Last night I rubbed it with mustard then our beef rub and some bone suckin' sauce, then injected with beef broth and set in the fridge. This morning I injected it again, inserted my temp probe, set in the smoker with 2oz maple and 1.5oz hickory, and added a couple beer can boats of water next to the fire box for moisture. The auber was set for a 1.5hr delay (both my wife and I had to go to work) and should be fired up by now, smoking at 225 until IT of 205, and then it'll crank itself down to 140 if it hits target temp before I get home.
205 is the upper limit but I figured it should be fine considering the beer can boats and being left in a tray with all of the injected fluids that seeped out. If it's dried out I can always juice it up a bit with more broth, or if it is a complete loss I'm only down $13 but gained knowledge about what I can truly set and forget while at work. The idea I'm really playing with is getting a wifi enabled web cam with remote monitoring so I can keep an eye on things while at work.