A large chuck roast is a good alternate to the pork butt. It is roughly the same cut from he bovine. The guidelines are about the same as a pork butt. 180 to 185 for slicing, 190 to 195 for pulling. I prefer it to brisket, but don't tell that to a Texas smoker. :^)=
spares or baby backs? Makes no difference you will like them both. However, do a little research on how to tell your ribs are done. My first smoke on the CS I did spares. They were tough because I pulled them to early. Use the find feature and look up tooth pick test. FYI spares take longer.
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