I have a Beef Chuck Shoulder roast, about 6-8 pounds. I have it marinating and plan to slather it with Mustard and then a rub. Goes into the smoker tomorrow at 225 and when it hits IT of 190 I plan to pull it and let it rest.
Ive heard anything from 6 hours to 20 hours for this cut. Does anyone have any insight as to how long this might take? I don't have an AMNPS yet, and if Im looking at a 20 hour smoke its gonna be tough.