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Usually in beef ribs or pork ribs, you can do the 3-2-1 method and guarantee some fall of the bone tender ribs. What I see is that most people here who smoke lamb cutlets or ribs only take it to 135-145 IT. Can I take the temp up to ~200 and pull the meat? Or does it not have enough fat? So...

Hello everyone, So my Chuck Roasts lately have been literately transforming into rocks. So here's the story, I live in Saudi Arabia, my local butcher brings New Zealand chuck roasts every a couple of months. So when the opportunity came once again I bought like 5 chuck roasts froze three of...