Great looking pics! I am finishing up the last of mine for lunch today.
I bought 2 chucks roasts on the weekend - froze 1 to make a "stout stew" later, and the other is for Sauerbraten, which I know isn't Que, but is damn fine eating nonetheless, plus I add beer to mine. I loosely follow Alton Brown's recipe, subbing out the water for beer, chuck instead of bottom round, I don't pre cook the brine, and I sear the meat after brining, not before:http://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe/index.html
Give it a try if you have never tried it, Sauerbraten is definitely one of the most complex tasting roasts I have ever come across... the thought of making a plain old "pot roast" bores me to tears.
And just to get things back on subject, I have some Steelhead trout filets brining in a basic salt and sugar solution. Will rinse and pat dry when I get home tonight, brush on a layer of maple syrup, apply my house rub, and onto the smoker with some apple wood.