Hey guys, excited for todays smoke. Running some errands with the family then going to smoke a medium sized chuck roast and a few meatballs using DavidHef88's recipe (http://www.smokingmeatforums.com/t/115990/mmmmmmmmmmmeatballs-with-bear-view-wheresbear).
I have done a chuckie before and pulled it but I think I'm going to slice this one. While its cooking, underneath it I am going to put a tin with a can of beef broth and some chopped up onions and some rosemary.
The meatballs are stuffed with pepper jack cheese a la DavidHef88. The meatballs are all beef and I only have one thermometer probe which is going to be in the chuckie, do you guys think if I pull the meatballs after two hours i should be safe? Going to run smoker 225-230.