Any good threads out there on the basics for doing a chuckie? Gonna do my first one this sunday. Have done lots of pork butts and Briskets... time to try something new... Looking for the basics - temps, method, seasoning, etc.... generally with my briskets I smoke them in a pan to about 160 then wrap in foil and take them to 195.... Whats the best way to go with a chuckie? Will it pull or slice like a brisket, or will it be a little pink in the inside?? I have a 20" Horizon with lots of hickory and cherry.... Looking for some guidance, thanks in advance!