I'm gettin' ready to smoke another chuck and I've got a couple of questions:
1) Opinions about which is best, bone-in or boneless
2) I've always put mine on a grate in a pan with broth under it (un-wrapped) and then at about 140 sealed the pan with foil, put it in the oven and took it up to 190 to 200. They are delicious but seem a little dry. Would taking it off the grate and wrapping just the meat help keep it a little juicier?
Note: I keep the smoker and oven at about 225
Thanks,
Dave in Florida
1) Opinions about which is best, bone-in or boneless
2) I've always put mine on a grate in a pan with broth under it (un-wrapped) and then at about 140 sealed the pan with foil, put it in the oven and took it up to 190 to 200. They are delicious but seem a little dry. Would taking it off the grate and wrapping just the meat help keep it a little juicier?
Note: I keep the smoker and oven at about 225
Thanks,
Dave in Florida