I hear a lot of guys smoking chuckies to 165 and slicing, I am on the same page as The Dude... I would think this cut be better for pulling, but back to the OP, I agree with the rest eye of round is too lean for low and slow.
BW Smith's post that the chuckie was cooked to an internal temp of 160 and sliced.
I was under the impression that the connective tissue doesn't break down until it reaches an internal temp of 160 or better? so wouldn't this sliced chuckie bee too fatty for sammies?
Most of the chuckies I have seen, I think would be to fatty to slice at 165, but I have heard many who have had great success with this.
And Virginia smokes post, "as the chucky cooks the fat breaks down and leaves the meat very tender and juicy", while this is true I do not think it applies to this particular smoke of an internal temp of 165, I believe the meat is tender due to the marbling but not because of the breakdown of the fat and connective tissue because it has not begun yet. IMHO
Has anyone else had much luck with slicing a Chucky at 165?
my 2 cents
I think next chuckie I am going to play a bit.