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!
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!