For the game this weekend I'm doing some pulled pork and was thinking of doing a brisket and chopping it instead of slicing it to make it go further, should I still take it to 190*ish. The other thing I was thinking of doing was getting a smaller chuck roast and pulling it, if I do that is it about the same process as doing pulled pork?
And it will be cooking/smoking overnight and the temp will be in the mid 20's will everything be ok or do I need to worry about anything like condensation building up in the smoker?
Personally I think that brisket is a little too expensive to chop. I have had good success with chopped beef from the 7-bone roast. Here is a link to chooped beef I did last week.
http://forum.bradleysmoker.com/index.php?topic=26875.0 (http://forum.bradleysmoker.com/index.php?topic=26875.0)
Check out this thread....
http://forum.bradleysmoker.com/index.php?topic=14208.0
There is a BBQ joint near me, and he only will serve his brisket pulled, and it is good. He tops it with his own au jus sauce.
I've been doing briskets lately in my Brad & Materbuilt propaner. The temps outside when I used the Brad were down near zero... brrrr. Even it's it's own house, it preformed well, if that helps.