The dome temp is about 225-250(ish).
As a "smoke noob", this one has me spooked.
I've done brisket and butts, and have all the confidence in the world. But being a Chuck, I'm thinking it should be different.
Right or wrong?
Am I looking for the jiggle and "probe butta" like a brisket?
Meat eater. Woodworker. PS3 Gamer. Home Theater Guy. Beer Drinker.
WSM 22.5 and random cooking stuff used to help form my shapely manly figure.