Chopped brisket or a chuckee? And a temp?

[Mach1]

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?

[SnellySmokesEm]

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

[Smokeville]

Check out this thread....

http://forum.bradleysmoker.com/index.php?topic=14208.0

[Habanero Smoker]

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.

[outdoorsfellar]

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.