- Jul 29, 2008
- 118
- 10
I just bought a 3.8 lb. chuckie, and I'm about to put it in the smoker. I'm going to rub it like I would a brisket, but I didn't know about what temperature to carry it to. I know that briskets are often carried to around 175-180F for slicing, but I was wondering if a chuckie should be carried to about the same temperature (for slicing). Also, is a chuckie 1.5-2 hours per pound (like a brisket) at 225-250F?
By the way, Q-View to come.
Thanks,
By the way, Q-View to come.
Thanks,