First Q View post-- smoking in the snow

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Hey CXB,

What do you want to do with the Chuckie...slice or pull? Is the ham pre-cooked or are you actually cooking it?

The chuckie I'd take to ~160 ish, and then into some foil and braise it with a bit of liquid for a while until it hit ~200-205° internal temp. Then I'd rest it and then shred it up, adding back defatted foil juices.

The Ham (assuming pre-cooked) I'd warm through to ~ 140° internal temp. Then I'd glaze it and dig in...but that's just me!

Continue to take some pics...love to see qview!
 
good luck. show us the finished product.
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It looks like you have a good handle on the smoking of the meat so keep it up and we will like to see that finished product Qview.
 
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