Hi All I have a 4# Underblade chuck roast and few racks of BB's to smoke on Sunday. Pit temps 250/275 Got a question. I would like to slice the roast, rather then pulling it. I was thinking of cooking it just like a brisket.What IT* should be good for slicing, medium?
Edited by DanBono - 10/3/14 at 12:21pm