I want to do a chuckie this weekend and I've been reading several posts on this site. I would like to make pulled chuckie sammies but not sure what temp I need to pull. Different posts on this site suggests different temps. Should I follow the same lines as a butt and go to 205*? I definitely do not want the meat to be dry so I am also unsure if I need to foil at a certain temp or let go until I pull.
I apprecate all response.