So I bought a huge chuck roast. 13 pounds. I cut it in half and rubbed with cookshack brisket rub. Smoked for 5 hours at 225. Internal temp was 165 when I Pulled and chopped into cubes. Placed back in the smoker in 2 half pans. Added beef broth and covered tightly with foil. Smoker at 275. Hoping for some fall apart shredded beef to place in a hoagie. Needs to be done in 4 hours.
Reminds me of my burnt ends. Is it going to be done in time for 4pm dinner? Guess we will see.
Using old faithful the SM025.