Originally Posted by blues_n_cues
smoked pulled pork worked just fine here.
for smoked chuck just smoke it until it's pullable or chop it finely.
either way be sure to save your juices for the masa & use in the water when softening the husks.
here's my thread on it. long winded but good.
Thanks, those look good. They will be part of my education.
18.5 & (2) 22.5" WSM
New Brumfield Offset Smoker/Grill
22.5" Weber One Touch Platinum
Genesis 3 Gasser
Bradley Bisquette Pooper
Bullpen BBQ Team