I have to be honest, I have never smoked a chuckie before and don't really know where to begin. Any way I could get some advice about what internal temp to smoke to? Also, is this just a beef chuck roast? Any recommendations regarding weight/thickness? Do you shred it and serve like you would pulled pork?
Thank you very much, I'm looking forward to trying something new!
Thank you very much, I'm looking forward to trying something new!