Thanks guys!
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?
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Truth, by definition is narrow and exclusive.
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"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
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