Virgin Chuckie Smoker needs advice.
Have some out of town guests coming over tomorrow and was going make some pulled pork. Then I decided I've never tried a Chuckie and they look like some good chit! Any advice? I know to pull I'll need to cook to about 195. BUT I have a few questions, do you put any sort of rub on it? If so what do you normally use, I've read differnent threads on foiling and not foiling. Whats the pros and cons in your opinion. Any advice would be appreciated just don't want to bomb out on the 1st attempt. Not sure of that size I'm going to be able to find, I'm heading to town shortly. If they are too small will they dry out? What is the normal size you cook?
Thanks in advance