All the info for slicing is "right on".
For a variation, cook a Chuck Roast (or Brisket for that matter) to 200-205 internal like a Butt for PULLED BEEF!
Great intense beef flavor and works great on sandwiches!
Just a different approach.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.