Choice for a first smoke

I would try some big untrimmed spares or brined chicken hindquarters and if really brave a brisket. Mainly you want to smoke something with fat to season smoker even more.

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. :^)=

Like Smokin' says,you'll be amazed how many buffet lines in Tx,serve chuck rolls,or clods for beef.

Nothing wrong with that.

quote:

Originally posted by Tom:
Like Smokin' says,you'll be amazed how many buffet lines in Tx,serve chuck rolls,or clods for beef.

Nothing wrong with that.

I've tried looking those up, but not even sure what they are mate. BTW, thanks for the advice thus far. Got some ribs, might go with those. Should a try spares or baby backs?

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.

El

Chuck rolls and clods are essentially the large piece,a butcher would cut chuck roasts from.

The FIND chould give you threads on them,if you decide to pursue them.

Thank ya kindly good sir.