Smoking a Chuck Roast
Would like to do a nice chuck......2.5 to 3.5, but not have it be a pull apart at the end. Is there a way to do one and still be able to slice it or cube it up for Carne Guisada or to cut up for Chili or other Tex/Mex dishes.
Looked over some of the other Chuck threads and really did not get my questions answered.
Any help would be appreciated.
Two 22" Weber Kettles, New Braunfels offset