So I am finally gonna make Soflaquers chilli verde, I have two 4 pound roasts in the smoker but it occurs to me that I dont know what the correct temp is that I should shoot for. I know brisket for slicing is about 180 but this is going in chili and isnt a brisket.
My plan is to cut it up for the recipe.
My plan is to cut it up for the recipe.