I have a 9# chuck shoulder to smoke tomorrow fo a family outing. I plan to let it stand in rub overnight and then smoke in the AM at 220 to 240 deg. How long should I plan on the smoke? I also plan to let it stand for 2 hrs in a cooler before slicing. I will make au jus from the drippings
Any hints will be appreciated.
I also smoked potatoes, carrots and onions in broth and drippings but they were over done and too smokie. Has any one got any ideas of when to add them to smoker to make them come out done and lightly smokey flavored.
Thanks for all the help on the forum.