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I've did some searching and found alot of info, but any thoughts on just treating a chuck like a brisket? Good or bad? I like simple, just some season salt, a little rub, and smoke til she's done.
Yeah cook it the same. It'll just get done a little sooner. Pull it a little sooner, like at 150 or so if you want it sliced or take it to 195 or so if you want it pulled. If you want to take it over 150 I would foil so it doesn't dry out...
The guy gave good advice. Chuck is a little hard to slice because with most cuts the Grain runs vertically instead of horizontally like a Brisket. I usually take Chuck to the Pulling stage for easy handling. Taste is just as good...JJ