My method is close to Bluesman's. Last week I made two and they came out very good. I wrapped mine at 160 and foiled with beef broth seasoned with garlic powder and freshly cracked pepper. I have found the meat probe tender at around 205. Sometimes I pull at 190 and slice thin and then reheat in broth so there are slices that are almost falling apart but not quite. On another note I really like smoking the chuckies with pecan.
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