Originally Posted by WVSmokeMan
Thanks for the compliments! To answer some questions. I spread mustard over the roast, used Jeff's rub and applied it yesterday evening. This morning, just before I placed it in the smoker, I added some more rub to thicken it up a bit. Once an hour, I spritzed it with apple juice and turned it over. I like a lot of smoke and nice bark so I smoked it until I thought it looked right which turned out to be 150 degrees internal. Then I foiled it and let it get to 200 degrees before I removed it from the smoker. Total time was a little over 6 hours at a steady 225 degrees with chunks of Hickory providing the thin blue smoke. This was my first pulled Chuck but it won't be the last!
Looking forward to trying this.
Can't wait, might have to do it today and inject some rub as well...
Let you know how it turns out!