I've searched and found a few threads about chuckies, but I don't feel like I know enough yet to launch into mine.
I have a pair of chuck roasts. Kinda small-ish at about 3 and a quarter pounds each. The pair only weighs 6 and a half and they look to be pretty much equal in size. Inch and a half or maybe closer to 2 inches thick.I feel ok about what to do to them BEFORE they go on the smoker. I want to go kinda simple for the first ones and maybe get adventurous later, but for now it'll probably just be SPOG. I'm just cooking one. I'll do the other one next week or something.
I'm more concerned with smoker temp and what kind of time to expect. I'm really not wanting to pull these, as I'd rather slice them.
So for a virgin chuckie smoke, what would be your suggestion as to smoker temp and what kind of cooking time do you think we're looking at. And, yeah, I know each piece of meat is different, but if you could ballpark this for me I'd at least know what to expect.