Decided to try this, on my brothers recommendation and it came out really great. A great alternative if you don’t want to do a huge brisket or have 12 hours to cook something.
225 until 170, pulled and drizzled with bbq sauce and butter, wrapped in butcher’s paper until 205. Made some awesome sliders with this!
by irateworlock54
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I do it a lot for chili. Throw a few pounds of chuck and a few pounds of ground on the smoker at 250 for four hours first thing in the morning, then around lunchtime break it all up and toss it in a pot of chili to cook all day. Love it