chuck blade roast

What did you think of the 190 internal? done, too done?

Sure send us a Pic, my email address is in my profile and on the guide page. Send it to me unedit so I can modify the size.

That link you have is from a friend of the forum, Stogie. You might laugh, but his smoked bologna is pretty good also.

Smokin'

I thought that the temp was great. It needed it in my opinion for the breakdown of the fat. I never opened the door during the cook. I have learned to trust on sensitive meats.

I did find that a couple days in the fridge it was a little dry tasting just wrapped in lose foil.

The meat was juicy, so flavorful, pulled/chopped nicely and cut nicely.

I am not sure what it would be like on a bigger cut. The one I used came from BJ's. I trimed nothing and a couple pieces needed a little final at eating time.

I would say the results were perfect for the first time with this cut of meat. The seasoning was a great player int he result as well.