Good morning! im planning on doing a chuck roast soon. Im sure im over thinking it but wanted yalls input because ive never been let down when ive asked questions here.
Prep seems pretty simple, mustard binder, then rub
smoke at 225-250 until what internal temp before wrapping. Seems there are differing of opinions on when to wrap
I think i want to slice it, but what factors come into play vs burnt ends and shredding.
Also timing, how many hours per pound should i plan on to get an IT of 200.
Thanks in advance. Any additional tips and tricks are welcomed. I love to combine different ideas and techniques into something i think i would like.
Prep seems pretty simple, mustard binder, then rub
smoke at 225-250 until what internal temp before wrapping. Seems there are differing of opinions on when to wrap
I think i want to slice it, but what factors come into play vs burnt ends and shredding.
Also timing, how many hours per pound should i plan on to get an IT of 200.
Thanks in advance. Any additional tips and tricks are welcomed. I love to combine different ideas and techniques into something i think i would like.