I am bringing this post btt because I am still having problems with a consistant chuck on the smoker. My link early in this post was my first and BEST attempt. It pulled beautifully. The last two, howerver, came out alittle drier or did not pull at all, or pulled partially, while another part of the meat would not.
Having read alittle about Chucks, it appears there are several cuts. Chuck roast, arm roast, blade chuck, chuck eye, chuck steak, cross rib roast and under blade.....sure makes it confusing.
My question, are some cuts more prone for a sliced meat and others more prone to be able to be pulled ??