- Oct 9, 2011
- 8
- 10
I am about to smoke a 2.75 pound chuck post roast for the first time. I want to slice it and not pull it. I planned on smoking it at ~195F until it reached an internal of 140F of so for medium rare. Any ideas on the time to smoke? How about adding veggies? At what time and for how long should they be added?
Thank you in advance!
Thank you in advance!