I butchered my first chuckie. Smoked it for 5 hrs at 225 until temp reached 160. It stalled at 151 for over 1 hr. like many here report. I then foiled it until it reached 204. Placed it into dry cooler covered with a pillow for 1 hr. It was my intention on pulling it, but it would not pull and the meat was tough with no smoke ring at all. It looked OK and smelled great, but was just too tough. Can't understand why it was tough or without a beautiful smoke ring. I did have my thin blue smoke going on my MES. I have also found out why I get white smoke at times. I pulled my chip holder and noticed that one of my chips burnt really fast and was all white ash. I guess it was a rotten piece of wood in the batch.
I may have to try a piece of pork next.
BKOS
I may have to try a piece of pork next.
BKOS