My favorite chuck for pulling is smoking for 4 or 5 hours. Pull inside and instapot it until tender. Lot like the crock pot but I think the pressure does better job of breaking done the yucky stuff. Pleanty of juice to add back to it after its pulled
Thank you. Real low and slow
Thank you sir
Montreal seasoning, 200-230 for four and half hours. It spent some time under 200 before I would add a split. Oak and hickory. IT 120 - 125 when pulled and wrapped. The pics are an hour later.
First I would probably go with Vols suggestion. If not I will tell you what I just did with a 14lb brisket. Smoked it Sunday running a little hotter than normal avg 270. Finished 10 hrs probed tender 205 on flat 198 on point. Left on table wrapped to cool down 2 hours. Fridge until Tuesday. Took...