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    #16
    Welcome to The Pit Blkman184! Great to have you with us. I too recommend pulled beef from a chuck roast. Remember though cook time depends on thickness, it may get up to temp quicker, it may not. Beef chucks do well being held at higher temps longer than pork butts. I'd say take a chuck up past the stall to say 170 or 180, wrap it tightly in a double layer of foil, then take it to 205-210 and hold it there an hour, then give it a couple hr faux cambro hold. The results will amaze you. Meathead's Big Bad Beef Rub (BBBR) is excellent on smoked beef.

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      #17
      Thank you for the advice

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