help with chuck roast

[hillbillysmoker]

I am thinking about doing two chuck roasts to pull and use as pulled beef. I have no experience with this so any help is appreciated.  I was thinking rub and refrigerate over night.  Cover with bacon slices and smoke with hickory for 4 hours with a cabinet temperature of 200-225. Perhaps an internal temp of about 190 before ftc. Any suggestions or idea about cooking time???

[Tiny Tim]

The only thing I can tell ya for sure is that it will take from the time you put the meat into the smoker, all the way until the time you pull it out of the smoker, for it to get to 190 degrees. :D :D :D

[MWS]

Hillbillysmoker

http://forum.bradleysmoker.com/index.php?topic=2110.0

I posted a topic a couple of years back called 'pulled beef'. It turned out great and I still do variations of the above method from time to time. Scroll down the replies till you see my final methods and outcome. Hope this helps and let us know what you did. Cheers

P.S. Here is a version from the virtualweber site. http://www.virtualweberbullet.com/chuckroll.html